Cook this recipe
and give it a try!

Notch
Free to sign up
Arrow

Welcome to Lilly’s Table!

Each recipe on our site is part of a meal, which, in turn, is part of a new set of seasonally-themed breakfasts, lunches, and dinners, released each week. As a member (free), you have access to each week’s 8+ meals and their corresponding recipes.

 

Learn more by hovering over each         or read more info on the Sign Up page.

Get more recipes like this one. Sign up today at www.Lillys-Table.com!

Lilly’s Table

 
 
© Lillys-Table.com Photo of Braised Beets & Greens
 

Tags: Dairy Free Gluten-Free Low-Glycemic Nut Free Vegan

  • Hard
  • Medium
  • Easy

Prep
Difficulty
Easy

30 mins

Time
Estimate
30 mins

Icon Heart Healthy

Gluten
Free?
Yes

Winter

Typical
Season
Winter

Nutrition Info

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Protein

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Carbs

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Fats

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Vegetables

Recipe Detail

Winter

Braised Beets & Greens

 

Beets are braised in broth or wine until tender and packed with flavor. The greens are not to be missed and can be braised the whole time with the beets if you prefer them tender or just tossed in at the end to retain more of the bright green color.

Ingredients

  • 1 bunch beet, including the greens, washed and scrubbed
  • 2 tablespoons olive oil
  • ½ cup broth, or water
  • ½ cup white wine, or broth
  • ½ teaspoon salt

Serving Size: 2 People

Share

 

Preparation Instructions

Trim the stems and greens off of the beets. Peel the beets with a vegetable peeler and cut into quarters. Place in skillet over medium-high with the olive oil. Toss around until the beets are lightly glazed, just a couple minutes.

Pour in the broth and/or wine. Cover the skillet. Allow it to simmer for at least 5-10 minutes depending on the size chunks of the beets. Once the beets are tender, remove the lid and allow the remaining liquid to steam off.

For the greens, wash them well, shake dry and roughly chop. For more wilted greens place in the skillet with the broth. For a brighter green, toss in after the lid is removed and the remaining liquid is steaming off.