Roasted Beets with Greens in a Balsamic & Horseradish Glaze

Roasted Beets with Greens in a Balsamic & Horseradish Glaze

Roasted Beets with balsamic horseradish glaze

Roasted Beets with greens in a balsamic horseradish glaze

 

 

 

 

 

 

 

Roasted beets with greens in a balsamic & horseradish glaze topped with crispy shoestring beet stems is amazing! Don’t miss dinner the night this dish is being prepared.  Your taste buds will be so sorry.   This recipe was inspired by my friends Wally and Jane.  Originally they would use butter to prepare this delightful dish.  To make it healthier I added the coconut oil instead of the butter.

I actually prepared this tasty dish at a friends in Northern Michigan.  Accidentally the stems cooked a little too long and got a little crispy.  (I’m sure it wasn’t because we had a little wine and might have gotten distracted).  Well to our surprise, the crispy stems were just like crispy shoestring potatoes.  I think we just added another dimension to this already delicious side dish.  Most people discard the stems and leaves.  There is so much nutrition in the stems and leaves.  Don’t waste it.

 

Roasted Beets with Greens in a Balsamic & Horseradish glaze
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Roasted beets with greens in a balsamic & horseradish glaze. Bursting with flavor and texture. Topped with shoestring beet stems. ACE Anti Cancer Edibles. www.eatrealsimple.com
Servings Prep Time
4 servings 15 minutes
Cook Time
1 hour
Servings Prep Time
4 servings 15 minutes
Cook Time
1 hour
Roasted Beets with Greens in a Balsamic & Horseradish glaze
BigOven - Save recipe or add to grocery list
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Roasted beets with greens in a balsamic & horseradish glaze. Bursting with flavor and texture. Topped with shoestring beet stems. ACE Anti Cancer Edibles. www.eatrealsimple.com
Servings Prep Time
4 servings 15 minutes
Cook Time
1 hour
Servings Prep Time
4 servings 15 minutes
Cook Time
1 hour
Ingredients
Servings: servings
Units:
Instructions
For The Beets
  1. Preheat oven to 400 degrees Coat with 1 tablespoon of coconut oil. Add 1/4 teaspoon of salt. On a parchment paper lined saute pan add beets and wrap paper around to seal.. Roast for 45 minutes or until fork tender.
  2. Cut the beets from the stems. Set the stems and leaves aside.
  3. Set stems and leaves aside.
  4. Clean the beets. Cut a flat bottom and a flat top. Coat with 1 tablespoon of coconut oil. Add 1/4 teaspoon of salt.
  5. On a parchment lined saute pan add beets. Roast for 45 minutes or until fork tender. Cool and cut in chunks. Set aside.
For The Stems
  1. Separate the stems from the beet leaves. Rinse and clean well. Set leaves aside. Cut stems into 3 inch length shoestring pieces. Heat 1 tablespoon of coconut oil to a medium high heat in large saute pan. Add the shoestring stems and fry like you would shoestring potatoes until crispy. Stir so not to burn. Add sea salt. Transfer to a plate and keep warm
For the Greens
  1. In the same saute pan used for the stems add 1 tablespoon of coconut oil. Heat on medium heat. Add beet greens and saute for 3 minutes until bright green, stirring occasionally.
  2. Add balsamic vinegar saute for 5 minutes or until the balsamic is reduced down a bit.
  3. Add horseradish, sea salt. Mix well. Add beets and toss until warm. Put in serving dish and add shoestring stems. Enjoy
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