Grapefruit Roasted Beets with Greens, Beans & Pistachios
Ingredients
The beets
-
3-4
pieces
beets with greens, peeled and greens separated
-
1
tablespoon
sherry or balsamic vinegar
-
2
tablespoons
grapefruit juice
-
1
tablespoon
olive oil
-
to taste
sea salt and ground black pepper
The pistachio butter
-
1
cup
shelled pistachios plus extra for garnish
-
to taste
olive oil
-
to taste
sea salt
The beans & assembly
-
2
cups
cooked white beans
-
to taste
olive oil
-
1
bunch
beet greens
-
2
tablespoons
grapefruit juice
-
to taste
sea salt and ground black pepper
-
1
teaspoon
pink peppercorns, ground up/crushed
-
to taste
flaky sea salt, such as Maldon
Instructions
- Preheat the oven to 400°F.
- Cut the beets into 1-inch wedges and place them in a baking dish.
- Add sherry vinegar, grapefruit juice, olive oil, salt, and pepper, and toss to coat the beets.
- Cover the dish with foil and roast for 30 minutes until tender.
- Uncover, toss the beets, and roast for an additional 5-10 minutes.
- While the beets roast, make the pistachio butter by blending shelled pistachios in a food processor until smooth, adding olive oil as needed.
- In a sauté pan, heat oil and add beet greens, seasoning with salt and pepper and adding grapefruit juice until wilted.
- Chop the greens and toss with white beans, olive oil, salt, and pepper.
- On a serving plate, layer the beans and greens, then top with roasted beets and pistachio butter.
- Garnish with pink peppercorns, flaky salt, and extra pistachios, and serve warm or at room temperature.
Nutrition Facts (estimated)
Servings
4-6
Calories
250
Total fat
15g
Total carbohydrates
30g
Total protein
10g
Sodium
200mg
Cholesterol
0mg
You might also like