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    You are in: Home / Recipes / Balsamic Beets and Greens Recipe
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    Balsamic Beets and Greens

    Balsamic Beets and Greens. Photo by PaulaG

    1/1 Photo of Balsamic Beets and Greens

    Total Time:

    Prep Time:

    Cook Time:

    25 mins

    15 mins

    10 mins

    Sharon123's Note:

    Beets are a good source of potassium and vitamins C and A. Not to mention they taste good too! Adapted from Great Good Food Cookbook by Julee Rosso.

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    Units: US | Metric

    • 1/4 cup balsamic vinegar
    • 1 tablespoon extra virgin olive oil
    • 2 teaspoons sugar
    • 1/4 teaspoon dijon-style mustard
    • 12 ounces baby beets, trimmed, peeled, thinly sliced
    • 1 teaspoon vegetable oil
    • 3 garlic cloves, minced
    • 8 cups loosely packed beet leaves, washed, drained (leave some water clinging to the leaves)
    • 2 tablespoons lemon juice
    • salt and pepper


    1. 1
      Whisk the vinegar, olive oil, sugar, and mustard together in a bowl.
    2. 2
      Toss with the beets and marinate at room temperature for at least 1 hour.
    3. 3
      In a large, skillet, heat the oil over medium heat.
    4. 4
      Place the garlic in the pan and saute for 1 minute.
    5. 5
      Add the greens, lemon juice, salt and pepper to taste.
    6. 6
      Cook for 2-3 minutes, stirring well.
    7. 7
      Cover and cook until the greens are wilted, about 5 minutes.
    8. 8
      Divide the hot greens among four salad plates and top with the beets and vinaigrette.
    9. 9
      Serve immediately and enjoy!

    Ratings & Reviews:

    • on January 08, 2009


      I loved it. The only problem I had was that my 4 cups of greens was not enough for my sliced beets! But really that is no problem...I kept eating them out of the marinade anyway, do I'll just eat them up by themselves. Made for Zaar Stars tag.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on February 26, 2013


      This was a very impressive dish. I had never before eaten beets and had been searching for a way to try them. I hesitated at first and considered roasting the beets prior to marinating them, simply because I had seen so many recipes warn against removing the stems and then boiling or roasting before peeling. Instead, I got brave and stuck to the recipe ;) Boy am I ever glad I did!! The only 'change' I had to make was to add some kale I had on hand to increase the amount of greens to equal the required 8 cups. They merged beautifully, of course! This recipe is delicious, gorgeous, and healthy to boot. 4-year-old, 2-year-old, Mama and Daddy approved!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on May 11, 2010


      Splendid - left out the sugar as we used a high quality balsamic vinegar on little 1/2 inch chiogga beets & tops from the garden. Exquisite & beautiful - definitely a keeper. Thanks for posting - now to sow more beets later this summer!

      person found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (8)


    Nutritional Facts for Balsamic Beets and Greens

    Serving Size: 1 (195 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 106.4
    Calories from Fat 42
    Total Fat 4.7 g
    Saturated Fat 0.6 g
    Cholesterol 0.0 mg
    Sodium 238.6 mg
    Total Carbohydrate 14.9 g
    Dietary Fiber 5.2 g
    Sugars 8.4 g
    Protein 3.2 g

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