Roasted Beets, Tops and Green Bean Salad

INGREDIENTS

1 1/2 cups beet tops with stems, chopped 
5-6 assorted red and/or golden beets (1 variety can also be used) 
2 cups fresh green beans 
1/4 cup extra virgin olive oil, plus 
1 Tablespoon for drizzling 
2 tablespoons honey 
2 tablespoons balsamic vinegar 
1/2 teaspoon salt 
1/4 teaspoon ground pepper 
1/4 cup sliced or slivered almonds Fresh cut mint to garnish, optional

DIRECTIONS

1. Cut the green tops off the beets. 
2. Cut the beets in half and lie cut side down on a baking sheet. 
3. Drizzle with 1 Tablespoon extra virgin olive oil then sprinkle with kosher salt; toss to coat. 
4. Roast at 400°F for 40 minutes or until the beets are soft enough to be pierced with a fork. 
5. Once the beets are roasted, allow to cool then remove the outer skins. (Consider wearing gloves as the beets can stain your fingers)! 
6. Cut into bite sized wedges and set aside in a serving bowl. 
7. In a separate pan, bring water to a boil. 
8. Add the green beans and boil until tender, 8-10 minutes. Remove and transfer to serving bowl with beets. 
9. In the same pan of water, add the beet tops with stems and simmer until tender, 2-3 minutes. Transfer to serving bowl. 
10. To the vegetables in the serving bowl add extra virgin olive oil, honey, balsamic vinegar, salt, and pepper; toss to coat. 
11. Top with almonds and finish with a garnish of freshly cut mint if using. 
12. Allow the salad to come to room temperature or place in the refrigerator to serve cold.

VARIATIONS & TIPS

• This is a great prep ahead recipe for busy weeknights. 
• Any variety of beet will work for this recipe, including canned beets. 
• Use another variety of green like kale or Swiss chard if beet greens aren’t available. 
• You could add other seasonal veggies to this recipe. • Toast the almonds in a dry skillet to enhance the flavor. You could also use walnuts or pecans.

NUTRITION FACTS

Calories: 200 cal, Carbohydrates: 18.3g, Fiber: 4.1g, Sugar: 13.4g (5.7g added sugar), Protein: 3.1g, Fat: 13.7g, Saturated fat: 1.8g, Cholesterol: 0mg, Sodium: 283mg

YIELD: 6 servings

SOURCE: Adapted from myhumblekitchen.com