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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.
- By: Vivian Howard EatingWell Recipe Contributor
Ingredients 8 servings
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Serving size has been adjusted!
Original recipe yields 8 servings
Nutrition per serving may change if servings are adjusted.
- 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
Preparation
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Active
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Ready In
- Preheat oven to 375°F.
- 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.
- 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.
- 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.)
- 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.
- Bake the spoonbread until puffed and golden brown in spots, but still slightly moist in the center, 30 to 35 minutes.
- 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.
- 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.
- 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.
- 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
