My favorite season is here! Crisp air, warm sun and cozy evenings. This is the perfect weather to spend time outside and then enjoy a warm, hearty meal with family and friends like this Beet Greens and Goat Cheese Frittata.
We came home from the farmer’s market last weekend with four huge beets and their greens.
They looked so amazing at the market that I couldn’t resist. They were perfect. And then I got home. I had no meal plan or any idea of what to do with the beet greens.
Fact: Did you know that beetroot greens are actually the healthiest part of the whole plant?
Have a look at the chart below, adapted from The World’s Healthiest Foods, to give you a sense of how nutrient-rich beet greens are:
Although I really enjoy sauteed beet greens whenever I make them they just don’t turn out right. There must be a secret that I am missing out on?
I like challenges and luckily we had some time before dinner so I played around a little and created this Beet Greens Frittata.
My whole family thought this was the best frittata that I have ever made!
The four beets attached to the luscious greens were peeled, chopped into 1-inch pieces, coated with avocado oil and roasted at 375 degrees Fahrenheit for 35-40 minutes, turning once or twice.
Give it a try. It is simple, easy, delicious and packed with nutrients for an energizing meal.
Beet Greens and Goat Cheese Frittata
(Gluten-free, Nut-free, Primal)
Serves 4-6
Ingredients:
1 medium onion, diced
1 bunch of beet greens
1 cup of goat cheese cheddar, grated
1/2 cup of full-fat coconut milk
12 organic eggs
2 tablespoons of refined coconut oil, avocado oil or ghee
Salt and pepper, to taste
Instructions:
- Preheat the oven to 350 degrees Fahrenheit.
- Remove the beet greens from the beets.
- Separate the leaves from the stems but keep everything.
- Wash the leaves and stems and pat dry.
- Steam the leaves (I use this bamboo steamer) for 2-3 minutes, you want the leaves to be wilted.
- Remove the leaves and let cool.
- Steam the beet stems for around 6-7 minutes, you want to be able to spear them with a fork.
- Remove the stems and allow to cool.
- In a medium cast-iron skillet, heat the oil and saute the onions over medium heat for around 15 minutes, or until they are translucent.
- In a large bowl, combine the eggs, cheese, coconut milk and season with salt and pepper.
- Squeeze out the excess liquid from the leaves and then chop the leaves and stems into bite-sized pieces.
- Add the leaves and stems to the onions, mixing to combine.
- Pour the egg mixture into the pan, making sure to lift the vegetables to allow the mixture to coat the bottom of the skillet.
- Place the skillet in the oven and bake for 15-20 minutes.
- Keep an eye on it and make sure to remove the frittata when the middle still has a little jiggle to it.
- Allow to rest for 5-10 minutes.
- Serve and enjoy with a green salad.