Don't throw out those beet greens! You can put them to great use in this sauteed greens plate with sweet potatoes and butternut squash. Delicious!
Ingredients
Chili Sweet Potatoes:
1 medium sweet potato, sliced into ¼-inch thick rounds
½ cup butternut squash, sliced into ¼-inch thick chunks
½ teaspoon extra-virgin olive oil
½ teaspoon chili powder
¼ teaspoon ground cumin
¼ teaspoon oregano
Sauteed Beet Greens:
½ teaspoon extra-virgin olive oil
½ red onion, sliced
2 garlic cloves, chopped
½ cup chopped mushrooms - I used portobello
4 cups beet greens, chopped
¼ teaspoon onion powder
Instructions
Preheat oven to 400F and place all chili sweet potato ingredients on a medium-sized cookie sheet.
Coat sweet potatoes and butternut squash in the oil and spices. Lay flat and cook in preheated oven for 25-30 minutes, until browned. Flip halfway through.
For greens, heat oil in a medium-sized cast iron pan on medium-high heat. Add onion, garlic and mushrooms. Saute for 8-10 minutes, until soft.
Add beet greens and onion powder. Stir to coat in cooked onion mixture. Cover and cook on low heat for 1-2 minutes, until greens have softened.
Serve everything together on a plate and top with desired amount of sea salt.