Preps in

15

Minutes

Cooks In

20

Minutes

Serves

6

People

Calories

360

Per Serving

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  1. Preheat the oven to 375 degrees.
  2. Trim green tops from beets; cut off stems and discard, reserving greens.
  3. Gently wash and drain.
  4. Then loosely chop into generous salad sized bites.
  5. Trim the skin off the beets, and cut into ½ inch cubes.
  6. In a baking sheet toss them with 2 Tbsp olive oil, plus ½ tsp salt and ¼ tsp pepper.
  7. Cover baking sheet with foil, and bake until beets are tender, about 15 minutes.
  8. Pull from oven and let rest covered.
  9. In a large skillet on medium heat, warm 2 Tbsp olive oil and sauté the minced garlic until turning translucent.
  10. Add ¼ tsp Salt and ¼ tsp Pepper, the Dijon mustard, Worcestershire sauce and chopped rosemary.
  11. Stir well and then add the Beef Fajitas, and ½ the Red Wine.
  12. Let simmer and steam for about 2 minutes, then add the rest of the Red Wine and top with the Beet Greens.
  13. Sauté until the greens have just wilted but are still bright and vibrant with color.
  14. Remove from heat.
  15. While all that is simmering, in a medium mixing bowl, whisk the crème fraîche, horseradish, lemon juice, and minced shallot.
  16. Add beets and toss to coat.
  17. Season to taste with any additional salt and pepper.
  18. That’s it!

Watch Us Make It!

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