• 6servings

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Nutrition Info . . .

NutrientsLipids, Cellulose
MineralsNatrium, Cobalt

Ingredients Jump to Instructions ↓

  1. 2 lbs 908g / 32oz Small beets - (16 to 24) - greens intact

  2. 1 1/2 tablespoons 22ml Olive oil

  3. Sea salt - to taste

  4. Freshly-ground black pepper - to taste

  5. 1 tablespoon 15ml Fresh lime or lemon juice

  6. 1 1/2 tablespoons 22ml Chopped dill, fresh coriander or tarragon

Instructions Jump to Ingredients ↑

  1. Scrub beets and steam until tender-firm and a knife enters easily, 10 to 15 minutes if very small and 25 minutes or longer if large. Set aside to cool, and slip off skins. Quarter, halve or leave whole.

  2. Discard stems and keep greens, discarding any that are bruised or badly torn. Steam over beet water until tender, about 5 minutes. Toss with half olive oil, and season with salt and pepper. Arrange greens on serving dish. Toss beets with remaining oil, lime juice and fresh herbs. Pile onto greens and serve.


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