OLD MARKET — Saturdays, 8 a.m. to 12:30 p.m.

AKSARBEN VILLAGE — Sundays, 9 a.m. to 1 p.m.

Tangy Buttered Beets And Beet Greens With Dijon

Screen Shot 2016-05-06 at 1.26.56 PM


1 1/2 pound beets, with stems and greens attached

2 tablespoons butter

2 tablespoons Dijon mustard

1/4 teaspoon fine sea salt, to taste

1/4 teaspoon ground black pepper


Roughly chop beet greens and transfer to a small bowl. Cut stems into 1-inch pieces and transfer to a large bowl. Peel and cut beets into 1-inch chunks then transfer to bowl with stems.

Bring 6 tablespoons water to a boil in a large skillet over medium high heat. Add beets and stems, cover and cook until somewhat tender, 5 to 7 minutes. Uncover, sprinkle greens over the top, cover and cook until beets, stems and greens are tender, adding more water if needed, about 5 minutes more. Remove from heat, toss with butter, Dijon, salt and pepper and serve hot, at room temperature or cold.


Per Serving: 110 calories (40 from fat), 5g total fat, 3g saturated fat, 10mg cholesterol, 370mg sodium, 14g carbohydrates, (4g dietary fiber, 9g sugar), 2g protein.


Gluten Free, Vegetarian and Wheat Free