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© Meredith Corporation. All rights reserved. Used with permission.
Trim and halve beets; reserve 1/2 cup of the beet greens.
In a covered 12-inch skillet, cook beets, potatoes and sweet potato in hot oil over medium heat for 10 minutes, turning occasionally. Cook, uncovered, for 10 to 15 minutes or until vegetables are tender and brown on all sides, turning occasionally. Add peas to vegetables in pan; sprinkle with salt and pepper. Cook, covered, for 2 to 3 minutes more or until peas are crisp-tender.
Add the reserved 1/2 cup beet greens, cilantro (or parsley) and lemon juice to vegetables; toss gently to coat. Serve with lemon wedges.