With their full, lush tops, beets are perfect for this menu. They add colour to the salad, and the tops become a surprising side dish when sauteed with garlic. Red leaf lettuce adds extra colour at no extra cost.
- Portion size 1 serving
- Credits : Canadian Living Magazine: October 2005
Ingredients
Sauteed Beet Greens:
Method
Cut off beet tops and reserve for Sauteed Beet Greens (see recipe, below). In saucepan of boiling salted water, cook beets until tender, about 20 minutes; drain and let cool. Peel and slice 1/2 inch (1 cm) thick; slice into 1/2-inch (1 cm) sticks. Set aside.Meanwhile, cut almonds in half lengthwise. In skillet, toast over medium-low heat until lightly coloured, about 10 minutes. Let cool. Set aside.
In measuring cup, whisk together vinegar, oil, parsley, salt, pepper, thyme and sugar. (Make-ahead: Cover and refrigerate beets, almonds and dressing separately for up to 24 hours.)
In large bowl, sprinkle lettuce with beets, almonds and blue cheese; toss with dressing.
Sauteed Beet Greens:
Rinse beet greens; shake off water. Trim off stems; chop leaves coarsely.
In large nonstick skillet, heat oil over medium-high heat; cover and cook beet greens, garlic, salt and pepper, stirring occasionally, until wilted, about 4 minutes. Makes 6 servings.
Nutritional facts Per serving: about
- Sodium 378 mg
- Protein 8 g
- Calories 283.0
- Total fat 22 g
- Cholesterol 13 mg
- Saturated fat 5 g
- Total carbohydrate 15 g
%RDI
- Iron 11.0
- Folate 28.0
- Calcium 13.0
- Vitamin A 15.0
- Vitamin C 7.0
