Super Simple Golden Beets and Greens

goldenbeetsandgreensLife has been lots of fun lately. Since finishing my quals, I have held true to becoming a social being again and there has been more than enough to keep me busy. With socializing always comes eating out more than usual, having more wine (or tequila!) than I’d planned. I reached a point this weekend when I started to feel off balance and I began craving fresh wholesome homemade veggies. Naturally, I took to the farmer’s market! 

One of my most prized produce possessions from this farmer’s market trip were the golden beets. I absolutely adore beets. I didn’t eat them for most of my life and now I feel like I’m making up for lost time. I find the golden variety to be a bit less intense in flavor than the purples ones, to which some have a strong aversion. The natural sweetness of beets makes this veggie a go-to for me when I’m craving carbs but don’t want to indulge in an actual dessert. 

This recipe is super simple and savory. It’s great on a cloudy day like this one in LA as the chicken broth adds an element of warmth and greens hint of Southern comfort. 

Super Simple Golden Beets and Greens
Simple savory veggie dish
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Prep Time
10 min
Cook Time
1 hr
Total Time
1 hr 10 min
Prep Time
10 min
Cook Time
1 hr
Total Time
1 hr 10 min
Ingredients
  1. 2 bunches golden beets with stems and leaves attached*
  2. 2 T olive oil (or other cooking oil of choice)
  3. Salt and Pepper to taste** (don't overdo it, see note below)
  4. 2 cups chicken broth***
Instructions
  1. Preheat the over to 400 degrees F.
  2. After washing and scrubbing, chop the stems and leaves from the beets and put to the side.
  3. Chop beets into medium/bite size pieces.
  4. Place the beets on a baking sheet and spread so that they are in one layer.
  5. Drizzle with olive oil, sprinkle with salt and pepper.
  6. Roast for 30-35 minutes, tossing and rotating the pan half way through.
  7. While the beets are roasting, remove the leaves from the stems and put them in a pot.
  8. Once beets are done, add them to the pot with the leaves and add the chicken broth.
  9. Place a lid on the pot and bring to a boil.
  10. Once boiling, reduce to a simmer and let cook for 10-15 minutes.
  11. Remove the lid and continue to simmer until most of the broth has evaporated.
  12. Munch.
Notes
  1. * You could also use purple beets and it would be just as tasty.
  2. **Account for the fact that there is probably salt in the broth that you use (unless you buy a salt free variety) so don't overdo it!
  3. *** I have also made this with homemade bone broth and it's delicious. Though I haven't tried it with other broths such as vegetable or beef, I'm sure they would be great though they would change the flavor slightly.
Girl With the Hipster Glasses http://girlwiththehipsterglasses.com/


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