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

Gallery

Recipe Summary test

prep:
20 mins
cook:
22 mins
total:
42 mins
Servings:
6
Advertisement

Ingredients

Ingredient Checklist

Directions

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

    Advertisement
  • 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.

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

Icon

Lower Sodium

Nutrition Facts

116 calories; fat 5g; saturated fat 1g; carbohydrates 17g; mono fat 2g; poly fat 1g; insoluble fiber 3g; sugars 5g; protein 2g; vitamin a 4227.4IU; vitamin c 21.8mg; thiamin 0.1mg; riboflavin 0.1mg; niacin equivalents 0.8mg; vitamin b6 0.2mg; folate 60.5mcg; sodium 146mg; potassium 419mg; calcium 30.3mg; iron 1.1mg.
Advertisement