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Ingredients
- 2 bn beet greens beets reserved for another use
- 3 Tbsp. extra-virgin extra virgin olive oil divided
- 2 ounce prosciutto di San Daniele thinly sliced, then julienned
- 2 x oranges zested plus Juice of 1 orange
- 1 pch cinnamon
- 1/2 x red onion sliced paper thin Salt to taste Freshly-grnd black pepper to taste
Directions
- Clean the beet greens, removing the leaves and setting them aside for another use. Trim the stalks on the cut end to 6 inches long.
- Bring 1 qt of water to a boil and set up an ice bath nearby. Cook the stalks for 2 to 3 min in the boiling water till tender, then shock in ice water. Once cooled, remove the stalks and pat dry. Cut the stalks into 1/4-inch julienne and set aside.
- In a 12- to 14-inch saute/fry pan, heat the 2 Tbsp. of the extra virgin olive oil over high heat till almost smoking. Add in the beet stalks, prosciutto, orange zest, cinnamon, remaining extra virgin olive oil and red onion and toss to coat, about 30 seconds. Splash with the orange juice and toss again. Season with salt and pepper and divide among 4 plates. Serve immediately, with fish or possibly grilled meats.
- This recipe yields 4 servings.
- Description: "(Coste Di Bietola Con Prosciutto)"
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 149g | |
| Recipe makes 4 servings | |
| Calories 160 | |
| Calories from Fat 91 | 57% |
| Total Fat 10.29g | 13% |
| Saturated Fat 1.43g | 6% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 28mg | 1% |
| Potassium 209mg | 6% |
| Total Carbs 17.17g | 5% |
| Dietary Fiber 0.9g | 3% |
| Sugars 15.28g | 10% |
| Protein 0.83g | 1% |
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