Beets and Beet Greens with Orange and Mint
Serves about 4 to 6.
Note: Roast extra beets ahead to be ready to toss into sautés and salads. The greens, however, should be enjoyed right away. They do not store well.
• 1 bunch medium or large beets (about 3 to 5 beets)
• 1/2 c. dried fruit (cherries, cranberries, golden raisins, chopped apricots, etc.)
• 3 tbsp. extra-virgin olive oil
• 2 shallots, chopped
• 2 tbsp. fresh orange juice
• 1 tbsp. orange zest
• Generous pinch grated nutmeg
• 1 tbsp. honey or to taste
• 1/4 c. chopped mint
• 2 tbsp. chopped basil or parsley
• Salt and freshly ground black pepper to taste
Preheat oven to 350 degrees. Cut the beet greens from the beets, leaving a 1/2-inch plug of stem. Rinse the greens under cold running water and set aside to drain. Scrub the beets and roast whole, unpeeled, on a baking sheet until you can insert a skewer or thin-bladed knife through the center, about 45 minutes to 1 hour, depending on size. Remove and allow the beets to cool, then peel and cut into slices 2 inches thick.
Plump the dried fruit by covering it with hot water and allowing it to stand for 5 minutes. Drain the fruit, reserving the soaking liquid. Remove the stems and ribs from the beet leaves and cut into 2-inch pieces.
Heat the oil in a large skillet over medium heat and sauté the shallots until soft, about 1 to 2 minutes. Toss in the greens, cover and cook for 1 minute. Remove the cover, add the dried fruit plus 1/4 cup of the soaking liquid, the orange juice and zest, nutmeg and honey, and simmer for about 2 minutes. Toss in the beets, mint and basil or parsley, and salt and pepper to taste. Serve warm or at room temperature.
Nutrition information per serving:
Calories 160 Fat 7 g
Sodium 130 mg Carbohydrates 24 g
Saturated fat 1 g Calcium 69 mg
Protein 3 g Cholesterol 0 mg
Dietary fiber 4 g
Diabetic exchanges per serving: 2 vegetable, 1 other carb, 1 ½ fat.