At least I do anyway – so I like to change it up a bit.
If you’re watching your carbs, you might be ruling out beets as a no-no. Don’t. Even if you aren’t eating the roots, the beet greens alone are worth the price of buying a bunch.
Beet greens are super flavorful, but also contain ridiculous amounts of nutrients. A one cup serving of beet greens is a good source of Protein, Folate, Pantothenic Acid, Phosphorus and Zinc, and a very good source of Dietary Fiber, Vitamin A, Vitamin C, Vitamin E (Alpha Tocopherol), Vitamin K, Thiamin, Riboflavin, Vitamin B6, Calcium, Iron, Magnesium, Potassium, Copper and Manganese! Source
Nutrition stats like that are tough to “beet” (see what I did there? Sorry, couldn’t help myself!), so you should definitely consider adding beet greens to your menu ASAP! If you are Paleo, and not afraid of some veggie carbs, then the beet root itself is even higher in nutritional value!
If your carb allowance doesn’t leave room for the beet root, and you can’t stand the idea of purchasing a bunch just for the greens, you can replace the beet greens in this recipe with Swiss Chard – which is in the beet family and just as healthy for you if not more so!
Oh, and with all this talk about how good beet greens are for you, I forgot to tell you how delicious this recipe is!!!
It’s great warm as a side dish, or cold right out of the fridge the next day as a salad. The goat cheese adds a lovely tang, the balsamic vinegar a sweet bite, and the pine nuts a creamy nuttiness – together it’s a symphony of flavors and textures that is downright addicting!
I ate the last of mine for lunch yesterday, and it was even better than the day before when I made it. I was super sad when it was all gone – hope you guys like it too!
- 4 cups beet greens, washed and chopped
- 1 tsp olive oil
- 1 Tbl balsamic vinegar (no sugar added)
- 2 tsp olive oil (this is not a typo)
- 2 oz goat cheese, crumbled
- 2 Tbl pine nuts, toasted
- In a large saute pan, heat the 1 tsp olive oil and then add the beet greens. Cook for about 4 minutes or until just tender. Remove from heat and season with salt and pepper to taste. In a small bowl combine balsamic vinegar and 2 tsp olive oil, whisking gently with a fork.
- To serve: Divide the greens between two plates. Top with toasted pine nuts and crumbled goat cheese, then drizzle with the oil and vinegar.
Don’t be afraid to branch out and climb out of that veggie rut you’re in, your taste buds will thank you!
For more great recipes, download your copy of The Gluten Free Low Carber today!