• 5 Ratings

One skillet does all the work for this colorful vegetable side dish. Serve alongside grilled chicken, steak or seafood.

Source: Better Homes and Gardens
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Ingredients

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Directions

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  • Trim and halve beets; reserve 1/2 cup of the beet greens.

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  • In a covered 12-inch skillet cook beets, potatoes, and sweet potato in hot oil over medium heat for 10 minutes, turning occasionally. Cook, uncovered, for 10 to 15 minutes or until vegetables are tender and brown on all sides, turning occasionally. Add pea pods to vegetables in skillet; sprinkle with salt and pepper. Cook, covered, for 2 to 3 minutes more or until pea pods are crisp-tender.

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  • Add the reserved 1/2 cup beet greens, cilantro, and lemon juice to vegetables; toss gently to coat. Serve with lemon wedges.

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Nutrition Facts

116 calories; total fat 5g; saturated fat 1g; polyunsaturated fat 1g; monounsaturated fat 2g; cholesterolmg; sodium 146mg; potassium 419mg; carbohydrates 17g; fiber 3g; sugar 5g; protein 2g; vitamin a 4227IU; vitamin c 22mg; thiaminmg; riboflavinmg; niacin equivalents 1mg; vitamin b6mg; folate 60mcg; vitamin b12mcg; calcium 30mg; iron 1mg.

Reviews

5 Ratings
  • 5 star values: 4
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0