INGREDIENTS

INSTRUCTIONS

DRESSING
Shredding the beets in this side dish cuts down the cooking time
considerably.
*NOTE: Original recipe used 1 Tbsp oil
**NOTE: Original recipe used 1 Tbsp oil
Cut off the beets then separate the leaves from the stems at the base of
the leaf. Discard the stems. Wash the leaves well and cut into strips about
1/2" wide. Set aside.
Heat oil in a large skillet. Add onions and saute for 5 - 8 min, until soft
and translucent.
Meanwhile, peel and coarsely grate the beets with a hand grater or in a
food processor. Add the beets to the onions and saute for about 2 min.
Add the greens and stir well. Cover and cook on med-low heat for 8 - 10
min, until greens are tender.
Cut between membranes of the orange to section. Set aside. Mix together the
orange juice, mustard (either Dijon or whole-grain mustard will work for
this recipe), olive oil and salt. Drizzle over cooked beets and beet greens
just before serving. Top with orange sections. Serve hot.
Either Dijon or whole-grain mustard will work for this recipe.
This was good. I think that it needs some salt to bring out the flavor a
bit more...but salt is a food group for me!! It has a very interesting
taste. I can see that it wouldn't be for everyone...but if you like to
experiment then try this recipe. It does make a lot so make sure you use a
large skillet to cook this in.
Entered into MasterCook and tested for you by Reggie & Jeff Dwork
<reggie@reggie.com>
NOTES : Cal 67.9, Fat 2.5g, Carb 10.7g, Fib 4.1g, Pro 2.3g, Sod 299mg, CFF
30.2%.
Recipe by: Greens Glorious Greens!, Johnna Albi & Catherine Walthers
Posted to Digest eat-lf.v097.n024 by Reggie Dwork <reggie@reggie.com> on
Jan 21, 1998

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