Southern Beets & Greens with Chevre Spoonbread

Southern Beets & Greens with Chevre Spoonbread

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From: EatingWell Magazine, May/June 2016

Don't toss those beet greens! In this healthy recipe, orange-glazed beets and garlicky beet greens are served alongside a cheesy spoonbread. If you've never tried a spoonbread—a custard-like cornbread—you're in for a treat. Serve this Southern-inspired recipe with oven-fried chicken or sautéed shrimp.

Ingredients 8 servings

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Original recipe yields 8 servings
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  • Spoonbread
  • 2½ cups reduced-fat milk, divided
  • 1 teaspoon sugar
  • ¾ teaspoon kosher salt
  • ¼ teaspoon cayenne pepper
  • ¾ cup cornmeal
  • 3 tablespoons unsalted butter, at room temperature, cut into small pieces
  • 3 large eggs, at room temperature, separated
  • ¾ cup crumbled soft goat cheese
  • Beets & Greens
  • 4 medium beets
  • 2 medium oranges
  • ½ cup red-wine vinegar
  • 3 tablespoons honey
  • ⅛- ¼ teaspoon crushed red pepper
  • ¼ teaspoon kosher salt
  • 1 tablespoon cold unsalted butter
  • 12 ounces beet greens or chard with stems (about 8 cups packed)
  • 2 tablespoons extra-virgin olive oil
  • 3 cloves garlic, thinly sliced
  • ¼ cup dry white wine
  • Pinch of kosher salt


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  1. Preheat oven to 375°F.
  2. Peel beets and cut into ½-inch-thick wedges. Bring 1 inch water to a boil in a large saucepan fitted with a steamer basket. Add the beets, cover and steam until tender, 16 to 18 minutes.
  3. To prepare spoonbread: Meanwhile, coat a 2-quart baking dish with cooking spray. Heat 2 cups milk, sugar, ¾ teaspoon salt and cayenne in a medium saucepan over medium heat until bubbling around the edges. Whisk in cornmeal and cook, stirring, until the mixture starts to pull away from the sides, 2 to 3 minutes. Remove from heat and whisk in 3 tablespoons butter, a piece at the time.
  4. Whisk egg yolks and the remaining ½ cup milk in a large bowl until well combined. Whisk in goat cheese. (It's OK if the mixture is slightly lumpy.)
  5. Beat egg whites with an electric mixer in a medium mixing bowl until soft peaks form. Whisk one-third of the cornmeal mixture into the yolk mixture. Gently whisk in the remaining cornmeal mixture. Switching to a spatula, gently fold one-third of the egg whites into the batter. Gently fold in the remaining egg whites. Pour the batter into the prepared baking dish.
  6. Bake the spoonbread until puffed and golden brown in spots, but still slightly moist in the center, 30 to 35 minutes.
  7. To glaze beets: Remove zest from 1 orange and squeeze enough juice from both oranges to get ½ cup. Combine the zest and juice with the cooked beets, vinegar, honey, crushed red pepper to taste and salt in a small skillet. Bring to a lively simmer over medium-high heat; cook, stirring occasionally and reducing the heat if necessary, until the liquid has the consistency of a glaze, 14 to 16 minutes. Remove from heat; swirl in butter. Cover to keep warm.
  8. To prepare beet greens: Separate beet greens (or chard) from stems. Chop the stems and greens, keeping them separate. Heat oil, garlic and the stems in a large skillet over medium heat until starting to sizzle, then cook, stirring, for 1 minute. Add the greens, wine and salt; cook, stirring frequently, until tender, about 5 minutes.
  9. Serve the glazed beets and beet greens with the warm spoonbread.
  • Make Ahead Tip: Prepare beets (Steps 2 & 7) and refrigerate for up to 3 days; reheat over low.

Nutrition information

  • Serving size: ½ cup spoonbread, ⅓ cup beets & ¼ cup greens
  • Per serving: 276 calories; 15 g fat(7 g sat); 3 g fiber; 27 g carbohydrates; 9 g protein; 70 mcg folate; 94 mg cholesterol; 15 g sugars; 7 g added sugars; 2,114 IU vitamin A; 20 mg vitamin C; 157 mg calcium; 2 mg iron; 337 mg sodium; 539 mg potassium
  • Nutrition Bonus: Vitamin A (42% daily value), Vitamin C (33% dv)
  • Carbohydrate Servings: 2
  • Exchanges: ½ starch, ½ other carbohydrate, 1 vegetable, ½ reduced-fat milk, ½ medium-fat meat, 2 fat

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