Ingredients

• 8  oz. assorted baby beets
• 8  oz. tiny new potatoes or small fingerling potatoes, quartered
• 1  small sweet potato, peeled and cut in narrow wedges
• 2  to 3 Tbsp. peanut oil
• 1  cup sugar snap or snow pea pods, trimmed
• 1/4  tsp. salt
• 1/8  tsp. freshly ground black pepper
• 1/4  cup snipped fresh cilantro or flat-leaf (Italian) parsley
• 2  Tbsp. lemon juice
•   Lemon wedges

Directions

1. Trim and halve beets; reserve 1/2 cup greens.

2. In 12-inch skillet cook beets and potatoes, covered, in hot oil over medium heat for 10 minutes, turning occasionally. Uncover and cook 10 to 15 minutes more or until tender and brown on all sides, turning occasionally. Add peas to vegetables in skillet; sprinkle salt and pepper. Cover and cook 2 to 3 minutes or until peas are crisp-tender.

3. Add reserved beet greens, cilantro, and lemon juice to skillet; toss to coat. Serve with lemon wedges. Makes 6 side-dish servings.