Growing at the Speed of Life - A Year in the Life of My First Kitchen Garden

beets back into the bowl and stir in the yogurt
cheese and parsley.
Toss the beets with the chilled greens and
serve.

Per serving : 53 calories, 0 g fat, 0 g saturated fat, 11 g
carbohydrate, 3 g protein, 2 g dietary fi ber, 83 mg
sodium

BEETS AND GREENS WITH



AN ORANGE REDUCTION

For beet lovers, this use of the whole plant at
one time is a great joy. The orange juice com­
bines well with the beets’ natural sweetness.
SERVES 4

1 bunch (4 large or 8 small) beet roots, boiled
or roasted (see Basic Preparation), cut into
quarters with greens
½ cup freshly squeezed orange juice
¼ teaspoon salt

Place the beet greens in a large skillet with the
orange juice, cover, and bring to a boil. Reduce
the heat to a slow boil and cook 3–4 minutes
until nearly tender. Toss in the quartered beets
and continue cooking, uncovered, until they
are heated through and the liquid is almost
gone. Season with salt and serve.

Per serving : 72 calories, 0 g fat, 0 g saturated fat, 16 g
carbohydrate, 2 g protein, 4 g dietary fi ber, 345 mg
sodium. Exchanges: 3 Vegetable

ROASTED CHIOGGIA BEETS

Peeling the beets before you cook them can

be  messy, so wear an apron and disposable

kitchen gloves.

SERVES 4

4 medium Chioggia beets (about 2 inches in

diameter)

2 tablespoons freshly squeezed lime juice

¼ teaspoon ground cardamom

1 tablespoon honey

1 teaspoon nonaromatic olive oil

Preheat the oven to 400°F.

Peel the beets and cut into 1-inch chunks.

Combine the lime juice, cardamom, honey,

and oil in a small bowl. Place the beets in a

9-inch baking dish and toss with the lime juice

mixture.

Lay a sheet of aluminum foil over the top

and bake 30 minutes. Remove the foil and bake

20 minutes longer or until the beets are glazed

and tender.

Per serving : 82 calories, 1 g fat, 0 g saturated fat, 17 g

carbohydrate, 2 g protein, 4 g dietary fiber, 89 mg so­

dium. Exchanges: 2 Vegetable

BEETS AND BEET GREENS • 87