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Beet Green Pierogi with Mixed Summer Beets, Brown Butter Sauce, and Ricotta Salata
MARTHA STEWART11Ingredients
80Minutes
260Calories
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Ingredients
US|METRIC
4 SERVINGS
- fine sea salt
- ground black pepper
- 2 bunches beet greens (about 1 1/4 pounds, cleaned and stems removed)
- 1 Tbsp. parmigiano reggiano cheese (freshly grated)
- 1/3 cup ricotta cheese (drained)
- dough (Pierogi)
- all purpose flour (for work surface)
- sauce (Brown Butter)
- 2 Tbsp. fresh flat leaf parsley (chopped)
- beets (Roasted)
- 2 oz. ricotta salata (room temperature and thinly sliced)
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NutritionView More
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260Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories260Calories from Fat130 |
| % DAILY VALUE |
| Total Fat14g22% |
| Saturated Fat6g30% |
| Trans Fat |
| Cholesterol20mg7% |
| Sodium530mg22% |
| Potassium240mg7% |
| Protein8g |
| Calories from Fat130 |
| % DAILY VALUE |
| Total Carbohydrate25g8% |
| Dietary Fiber3g12% |
| Sugars4g |
| Vitamin A10% |
| Vitamin C8% |
| Calcium10% |
| Iron10% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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