Roasted Beets with Sautéed Greens

Roasted Beets with Sautéed Greens

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  • Each serving
  • 410 cal
  • 14g fat (3.5g sat)
  • 5mg chol
  • 280mg sodium
  • 20g carb
  • 5g fiber
  • 9g sugars
  • 6g protein


  • 4 to 6 beets (1 bunch), plus greens
  • 3 cloves garlic, minced
  • 2 tablespoons olive oil
  • Splash of wine
  • Salt and pepper, to taste
  • 1/4 cup chopped toasted hazelnuts (see note)
  • 1/4 cup goat cheese, crumbled


Preheat oven to 350° F.

Trim greens from beets and reserve. Scrub beets clean, wrap in foil and roast for 1 hour. Cool until you can safely handle them and remove skin. Cut peeled beets into wedges.

Heat oil in a skillet over medium heat. Add garlic and sauté until fragrant, about 2 minutes. Add reserved greens and cook until tender, 3 to 5 minutes. Add wine and season with salt and pepper. Toss cooked greens with beet wedges and hazelnuts. Top with goat cheese.

Special notes:

To toast hazelnuts, preheat oven to 350° F. Place hazelnuts on a rimmed baking sheet and toast for 5 to 7 minutes. Let cool slightly. Place nuts in a clean kitchen towel and gently roll to remove skins.

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