Beets and Greens with Cheese and Pomegranate
Prep time
Cook time
Total time
Recipe type: Side
Serves: 6-8
  • 4 medium beets with green tops
  • 2 tablespoons olive oil
  • ½ onion, thinly sliced
  • 2 cloves garlic, chopped
  • 1 tablespoon green chile
  • 1-14 ounce can diced tomatoes, drained
  • seeds from half a pomegranate, cleaned
  • juice of 1 lime
  • ⅓ cup crumbled feta cheese
  • 2 tablespoons pine nuts
  1. Wrap beets individually in foil. Roast at 400 degrees until tender, about 45-60 minutes. Allow to cool. Peel beets, then cut into ½ inch cubes. (This can be done ahead of time.)
  2. Separate beet green leaves from the stems. Chop the leaves into 1 inch pieces. Slice the stalks into thin slices.
  3. Bring a pot of water to a boil. Cook chopped leaves in water for 1 minute. Drain and reserve.
  4. Heat oil in large skillet over medium heat. And sliced stems and saute until they start to soften, about 5 minutes. Add onion and garlic, saute 3 minutes more.
  5. Add chile, drained tomatoes, and pomegranate seeds. Reduce heat and simmer until vegetables are soft, about 15 minutes.
  6. Add cooked beet greens, stir and heat through. Remove from heat. Add lime juice, stir.
  7. Transfer to serving dish, sprinkle with feta and pine nuts.
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