Beet greens with carrots

Approx. 70 Calories per serving. Recipe makes 2 servings.

The bunch of beets that I bought had mixed colors. Some of them were the normal red beets, and others were the colored beets (white, pink, golden). The previous recipe used the greens from the lighter colored beets. These greens were from the red beets, which meant that the stems also contained the red. As a result, this dish is much darker looking than the other.

Because it was so dark, I decided to make it even darker by adding the carrots with the purple/burgundy skin. This recipe makes enough for 2 pretty filling side dish servings. I still hadn't gone shopping for meat, and ended up eating both servings as my entire dinner. It was VERY filling.

Ingredients

• 6 cups beet greens
• 1 cup carrots
  
• 1/2 cup yellow onion
• 8 oz water
• 1 tsp garlic powder
• 1/2 tsp red pepper flakes, or to taste
  

Directions

1. Wash and chop beet greens (leaves and tender stems)
2. Dice the onion.
3. Cut the carrots into thin slices (I left the skin on).
4. Heat the water in a skillet and then add the onion, red pepper flakes, and garlic powder.
5. Heat until the onion gets tender.
6. Add the beet greens and carrots.
7. Cook until the beet greens and carrots are tender.