I have always had the Midwest Pickled Beets which are just OK, but when I discovered that I had gallbladder problems I researched and found that beets really can help. My hubby and I love this one, although only a couple of my family members liked it.

Preparation time: 1 hour
Cooking time: 45 minutes

Difficulty: Medium - experience needed
Serves: 2

Dietary guidance: v n 

Tags: main · side ·


4 beets, roasted
4 bunches beet greens
½ sweet yellow onion, roughly chopped
3 – 4 cloves crushed garlic
Olive oil
Balsamic vinegar to taste
Salt & Pepper
4 eggs
*Dash hot sauce (Optional)
*Sprouts (optional)
*Hollandaise sauce (Optional: Can make home made or buy packaged Hollandaise sauce.)


Cut greens off of the beets leaving about 1” of stem on the beet and scrub the beets. Then chop stems and greens and set aside. Toss beets in olive oil, salt and pepper. Roast in 350° oven until done, about 45 minutes, or you can roast them on the grill. After beets are done remove from oven, cool a little and cut off the root and stems, peel them, then cover and keep warm. Chop right before plating.

In a skillet add olive oil and heat to med high heat. Sauté onion and garlic in the olive oil until translucent. Add beet stems and greens, Balsamic vinegar, salt and pepper and sauté until tender. Add dash of hot sauce (optional).

While greens are sautéing, poach 4 eggs. I use a wok with about a teaspoon of white balsamic vinegar added to the water. Remove eggs and drain on a paper towel.

Arrange greens on plate; add chopped roasted beets on top of greens. Top greens with poached eggs.

• Can add sprouts on top of poached eggs.
• Can top poached eggs with Hollandaise sauce


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