The Nutrition Rundown: Beets and their greens are full of vitamins and minerals, including folate, a critical B vitamin helping to reduce risk of heart disease and to prevent birth defects for women of child-bearing age. This dish is also packed with filling-fiber.
2 bunches of beets (red or golden) and their greens
2 Tablespoons olive oil, divided
1 onion, chopped
2 cloves garlic, sliced
3 eggs, beaten
1/2 cup shredded cheese (I used Gruyere and semi-hard Toma)
1/2 tsp nutmeg
Salt and pepper
- Preheat oven to 425 degrees. Clean and dice beets. Toss beets in 2 Tablespoons olive oil, salt and pepper. Place on baking sheet and roast for 20 minutes. Remove from oven and set aside to cool. Reduce heat of oven to 375 degrees.
- Clean and slice greens. Preheat 1 Tbs olive oil in medium skillet over medium-high heat. Saute onions and garlic with salt and pepper for 1-2 minutes. Add greens with their rinsing liquid. Cover with lid and cook ~3-5 minutes to steam greens. Turn off heat an allow to cool.
- In large bowl, whisk together eggs, cheese, nutmeg, salt and pepper. Pour in beets and greens and stir to combine.
- Grease 9x13" baking pan and pour in beet mixture. Bake in preheated 375 degree oven for ~25 minutes until set. Place under broiler additional 2-3 minutes to brown cheese. Serve warm.