Grilled Beetroot with Greens

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Grilled Beetroot with Greens
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Health Score:
85 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 1 hr 30 min.
Ready in
Calories:
180
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie180 cal.(9 %)
Protein3 g(3 %)
Fat10 g(9 %)
Carbohydrates19 g(13 %)
Sugar added0 g(0 %)
Roughage5.7 g(19 %)
Vitamin A0 mg(0 %)
Vitamin D0 μg(0 %)
Vitamin E1 mg(8 %)
Vitamin K15.6 μg(26 %)
Vitamin B₁0.1 mg(10 %)
Vitamin B₂0.1 mg(9 %)
Niacin1 mg(8 %)
Vitamin B₆0.1 mg(7 %)
Folate187 μg(62 %)
Pantothenic acid0.3 mg(5 %)
Biotin0.2 μg(0 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C23 mg(24 %)
Potassium918 mg(23 %)
Calcium42 mg(4 %)
Magnesium46 mg(15 %)
Iron2.2 mg(15 %)
Iodine1 μg(1 %)
Zinc0.8 mg(10 %)
Saturated fatty acids2.5 g
Uric acid43 mg
Cholesterol6 mg
Complete sugar19 g

Ingredients

for
4
Ingredients
6 medium Beets (greens attached)
good-quality olive oil (plus extra for beet greens and drizzling)
salt (to taste)
freshly ground Black pepper (to taste)
2 sprigs fresh thyme
2 tsps butter
How healthy are the main ingredients?
thymeolive oilsalt

Preparation steps

1.
Prepare your grill for indirect cooking at medium-high heat.
2.
Removed greens from the beet root and set aside. Scrub the beets and trim the ends. In two batches of three beets each, place the beets on a sheet of aluminum foil. Drizzle each batch with olive oil and season to taste with salt and pepper. Add a sprig of thyme to each foil packet, cover the beets with foil and crimp the edges to secure.
3.
Cook the beets in the foil packets, on indirect heat with the lid closed for 45 to 55 minutes. To check for doneness pierce with a skewer or the tines of a fork.
4.
Remove the foil packets from the grill, and let rest for about 10 minutes.
5.
Meanwhile, rinse the beet greens and shake to dry. Heat a splash of olive oil and the butter in a skillet. Saute the beet greens until just wilted.
6.
Carefully open up the foil, and peel the skin off the beets using paper towels. Cut the beets into wedges and divide the beets and greens among plates. Drizzle with olive oil and season to taste with cracked pepper. Serve.