Shaved Baby Beets With Greens

Yield: 4 servings

Ingredients

• 1  pound  red and gold baby beets with greens attached
• 2  tablespoons  olive oil
• 1  tablespoon  fresh lemon juice
• 1/2  teaspoon  kosher salt
• 1  cup  chicken broth
• 1/2  cup  balsamic vinegar
• Wedge of Parmesan

Preparation

Cut off the beet greens and reserve. Scrub the beets. Using a mandoline or knife, cut the beets into paper-thin slices. Place them in a large bowl and toss with the oil, lemon juice, and salt. Set aside.

Trim the stems from the greens and discard. Wash the leaves. Bring the chicken broth to a boil in a skillet. Add the greens and blanch until wilted and cooked through, about 2 minutes. Drain.

Meanwhile, bring the vinegar to a boil in a small saucepan over medium heat. Reduce the heat and simmer until thickened, 3 to 4 minutes (makes about 1/4 cup). Set aside.

Divide the greens among 4 plates. Top them with the fresh beet salad and drizzle with the balsamic reduction. Garnish with Parmesan shavings.

Nutritional Information

Calories:

163 (1% from fat)

Fat:

9g (sat 2g)

Protein:

5mg

Carbohydrate:

16g

Fiber:

2g

Cholesterol:

6mg

Iron:

1mg

Sodium:

585mg

Calcium:

109mg