Whole Beet Skillet

I used to think I hated beets. Turns out I just don’t like canned beets in those weird jelly-like slices. When I started getting them in my CSA, I’d steam them when I made rice. The juice made the rice a pretty pink, and when they were steamed they didn’t have the funny taste I remembered from my childhood.

For this recipe from Simply in Season, I didn’t have the greens (in the store they’re sold without them), so I substituted a bunch of kale.

4 medium beets

1 Tbs lemon juice

1 tsp Ginger-root; fresh; minced

1 tsp honey

1. Place beets in a saucepan; cover with water; bring to a boil and then lower to a simmer and cook until beets are tender when poked with a fork, about 15-20 minutes.

2. Chop greens and stems while beets are boiling.

3. Cool beets enough so you can slip off the skins; slice, and saute’ the greens in butter until they’re bright and just tender. Add the sliced beets and heat through.

4. Stir in the remaining ingredients and serve immediately.

The verdict: Loved the texture of the kale; since it’s the middle of winter, they’re starting to dry out when I get them from my winter CSA. That made these a little crunchy, and not in a bad way. I also love how the ginger and lemon add a bit of freshness to the earthy kale and beets.

Nutrition Facts

Serving size: 1 serving (12.4 ounces).

Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.

Nutrition information calculated from recipe ingredients.

Amount Per Serving

Calories 167.73

Calories From Fat (3%) 4.84

% Daily Value

Total Fat 0.57g <1%

Saturated Fat 0.09g <1%

Cholesterol 0mg 0%

Sodium 256.53mg 11%

Potassium 1096.85mg 31%

Total Carbohydrates 38.8g 13%

Fiber 9.3g 37%

Sugar 28.32g

Protein 5.4g 11%

Recipe Type: Side Dish

This post linked to Real Food Wednesday

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