I grew beets for the first time this winter. They were pretty easy, and much better tasting than popular culture led me to believe. I love vegetables where every part is edible, and beets definitely fall into that category.
Edible beet tops are the free prize that comes with the colorful root vegetable. This entrée calls for about the amount of greens you’d get from a one-pound bunch of beets, but it can also be made with spinach, Swiss chard, or other leafy greens.
- 1 Tbs. olive oil
- 1 small onion, chopped (1 cup)
- 2 cloves garlic, minced (2 tsp.)
- 4 cups beet greens, stems trimmed and coarsely chopped
- 3 large eggs
- 1/2 cup all-purpose flour
- 1/2 tsp. baking powder
- 1 1/2 cups low-fat milk
- 1/4 cup grated Parmesan cheese
- Heat oil in pot over medium heat. Add onion, and sauté 5 to 7 minutes, or until softened. Stir in garlic, and cook 30 seconds, or until fragrant. Add beet greens and 1/2 cup water. Reduce heat to medium-low, cover, and cook 7 to 10 minutes, or until beet greens are tender. Season with salt and pepper. Cool 10 minutes.
- Meanwhile, preheat oven to 350°F. Coat 9- x 9-inch baking pan or 8-inch glass pie dish with cooking spray. Whisk eggs in large bowl 1 minute, or until frothy. Whisk in flour and baking powder until no lumps remain. Whisk in milk, and season with salt and pepper. Stir Parmesan cheese and beet green mixture into egg mixture. Spread in prepared pan. Bake 50 to 60 minutes, or until browned and puffy on top.
Per Serving: Calories: 152, Protein: 8g, Total fat: 6.5g, Saturated fat: 2g, Carbs: 15g, Cholesterol: 112mg, Sodium: 448mg, Fiber: 1g, Sugars: 5g