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© Lillys-Table.com Photo of Mascarpone Roasted Beets & Greens
  • Hard
  • Medium
  • Easy

Prep
Difficulty
Easy

45 mins

Time
Estimate
45 mins

Icon Heart Healthy

Gluten
Free?
Yes

Spring

Typical
Season
Spring


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

Spring

Mascarpone Roasted Beets & Greens

from Eggs in Artichokes with Crispy Cauliflower & Roasted Mascarpone Beets, the Week of March 30, 2014.
View the previous or next recipe for this meal.

Nothing goes to waste in this mascarpone enhanced tangled mess of the entire beet plant. Slices of beets are roasted with their stems on and then melt into dollops of mascarpone cheese throughout. Then the lightly sauteed beet greens are added to finish everything off.

Ingredients

  • 1 bunch beet
  • 1 tablespoon olive oil
  • ½ teaspoon salt, or more to taste
  • ¼ teaspoon black pepper
  • 4 tablespoons mascarpone cheese

Serving Size: 3 People



 

Preparation Instructions

Preheat the oven to 400. Wash the beets and greens well. Pluck off the leaves. Leave the stems connected and as long as you like. Ours were about 6 inches long. Cut the beets into thick strips with the stems connected still. Place the beets in a baking dish rubbed with half of the olive oil and sprinkled with half of the salt & pepper.

Roast for about 25-35 minutes until the beets can be easily cut with a butter knife.

While the roots roast, stack up the greens and roll slightly into a fat cigar shape. Slice through into strips. When the roots are done roasting, warm the remaining olive oil in a skillet over medium heat. Toss the greens in the skillet until just barely wilted. Dollop the mascarpone over the roasted roots. Sprinkle the greens on top of the roots. Toss gently in the pan just before serving for a more incorporated wilted mess.