The chopped beets and stems have jumped in oil, garlic and condiments. Add a splash of lemon juice for a new interpretation of this nourishing favorite.
- Taste: Garlic butter and lemon juice complete the delicate, sweet and earthy flavors of the beetroot stems.
- Skill level: Simple ingredients, a thin-jail and only 15 minutes! This recipe is friendly for beginners.
- Swap: Instead, use radish or mustard vegetables or throw them all together.
- Serve suggestions: Beetroot vegetables are an elegant side served with chicken pigeon, a pork fillet or a simple vegetable fries.
Simple ingredients
- Green of beetroot: A pile of beetroot vegetables includes stems and leaves of about 4-5 beets. When you cook beets, remove the stems and leaves and use in this recipe. Remove the passionate or torn leaves.
- Spaces: This recipe requires only a little oil, garlic and a splash of lemon juice to bring out the best flavor.
How to cook beetroot vegetables
- Prepare the green beets (complete recipe below).
- Cook over low heat in the water until it is tender, then drain them.
- Fry the beetroot vegetables with remaining ingredients until the leaves are dried.
- Remove from the heat, mix the butter and season to taste. Garnish with lemon zest if you wish.
Memorizing leftovers
The remaining beets vegetables can be kept for a maximum of 4 days in an airtight container in the refrigerator.
Freeze the leftovers in bags with zipper for a maximum of a month and defrost in the refrigerator before using or adding them frozen to a soup or stew.
Easier green you have to try!
Have you made these beetroot vegetables jumpy? Leave an evaluation and comment below.
Green of beetroot
The beetroot vegetables are cooked with chopped garlic and a fresh lemon juice narrow until they are beautiful and tender, then mixed with butter for a simple and tasty finish.
Prevent the screen from becoming dark
Wash the beetroot vegetables and stems separated from the leaves. Cut the stems into 1 “pieces and cut the leaves.
In a non -stick pan, add the stems and 1 cup of water. Cover and cook over low heat for 4-7 minutes or until they are tender. Drain well.
Add beetroot vegetables, garlic, olive oil, salt and pepper in the pan, tightening the lemon on the vegetables. Brown for 2-3 minutes or until the vegetables are fond of.
Remove the pan from the heat, mix the butter and salt and pepper to taste.
The leftovers can be kept in an airtight container in the refrigerator for a maximum of 4 days. Heated on the hob or in the microwave oven or add to your favorite soup.
Calories: 50 | Carbohydrates: 0.3G | Protein: 0.1G | Fat: 6G | Saturated fat: 2G | Polynsaturo fat: 0.4G | Monolysatuine fat: 3G | Trans fat: 0.1G | Cholesterol: 5mg | Sodium: 20mg | Potassium: 6mg | Fiber: 0.03G | Sugar: 0.01G | Vitamin A: 78Iu | Vitamin C: 0.4mg | Soccer: 4mg | Iron: 0.04mg
The nutritional information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Side
Kitchen American© Spendewithpennies.com. The content and photographs are protected from copyright. The sharing of this recipe is both encouraged and appreciated. It is strictly prohibited to copy and/or glue complete recipes to any social media. Please view my policy of use of the photo here.
