![](https://cdn.statically.io/img/www.allrecipes.com/thmb/lqkQL3Ue-2G1-DahEoWiCA0onfc=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/9432479-4a19e81d5f9748efbc7fa2cf5c73a99d.jpg)
Ingredients
-
1 cup diced, raw beet
-
4 carrots, diced
-
1 onion, diced
-
2 cups diced potatoes
-
4 cloves garlic, minced
-
¼ cup canned garbanzo beans (chickpeas), drained
-
2 tablespoons olive oil
-
1 tablespoon dried thyme leaves
-
salt and pepper to taste
-
⅓ cup dry white wine
-
1 cup torn beet greens
Directions
-
Preheat an oven to 400 degrees F (200 degrees C).
-
Place the beet, carrot, onion, potatoes, garlic, and garbanzo beans into a 9x13 inch baking dish. Drizzle with the olive oil, then season with thyme, salt, and pepper. Mix well.
-
Bake, uncovered, in the preheated oven for 30 minutes, stirring once midway through baking. Remove the baking dish from the oven, and stir in the wine. Return to the oven, and bake until the wine has mostly evaporated and the vegetables are tender, about 15 minutes more. Stir in the beet greens, allowing them to wilt from the heat of the vegetables. Season to taste with salt and pepper before serving.
Nutrition Facts (per serving)
143 | Calories |
5g | Fat |
21g | Carbs |
3g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 6 | |
Calories 143 | |
% Daily Value * | |
Total Fat 5g | 6% |
Saturated Fat 1g | 4% |
Sodium 95mg | 4% |
Total Carbohydrate 21g | 8% |
Dietary Fiber 4g | 15% |
Total Sugars 5g | |
Protein 3g | 6% |
Vitamin C 18mg | 20% |
Calcium 57mg | 4% |
Iron 2mg | 11% |
Potassium 538mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.