Orange-Roasted Beets & Greens
Use the entire beet in this beautiful side dish, making this cost-efficient and rich in beta-carotene, too.

  • 4 pounds beets with tops (about 2-1/2 pounds of beets weighed without the tops)
  • 3/4 cup orange juice
  • 3 tablespoons vinegar, preferably raspberry-flavored
  • 2 tablespoons brown sugar
  • 1-1/2 teaspoons fresh lemon juice
  • 1/4 teaspoon caraway seeds
  • Pinch of ground cloves
  • Pinch of allspice
  • 1/2 teaspoon cornstarch
  • 2 teaspoons olive oil

1. Preheat oven to 400°F.

2. Separate tops from beets. Wash well, trim fibrous center ribs, coarsely shred, wrap in a towel and refrigerate until ready to use.

3. Wrap each beet in a double layer of foil, making sure they are well sealed. Bake for 1-1/2 to 2 hours (depending on their size), until fork-tender. Remove from oven and allow to cool.

4. Meanwhile, in small nonreactive saucepan, combine orange juice, vinegar, brown sugar, lemon juice, caraway, cloves, and allspice. Measure out 2 tablespoons of mixture and combine in small bowl with cornstarch. Set aside.

5. Bring remaining mixture to a boil over medium-high heat and cook 1 minute. Stir cornstarch mixture into saucepan and cook until dressing begins to thicken, about 30 seconds. Remove from heat and set aside.

6. When beets are cool enough to handle, peel and cut into thin slices. Toss with dressing and let stand at room temperature at least 30 minutes to meld flavors.

7. Shortly before serving, heat oil in large nonstick skillet over medium-high heat. Add beet greens in batches and cook until wilted; adding 1 or 2 tablespoons of water if the skillet becomes dry. Serve beets on bed of the wilted greens.

Nutritional Information
Per serving: 168 calories, 2.6g total fat, 0.3g saturated fat, 1.7g monounsaturated fat, 0.3g polyunsaturated fat, 1.8g dietary fiber, 5g protein, 34g carbohydrate, 0mg cholesterol, 369mg sodium.
Good source of: beta-carotene, iron, potassium, vitamin C.

Date Published: 09/19/2005 > Printer-friendly Version

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