Southern Beets & Greens With Chevre Spoonbread Recipe

Recipe By Slurrp

Southern Beets & Greens With Chevre Spoonbread is a classic Southern dish that combines the earthy flavors of beets and greens with the creamy richness of chevre spoonbread. The beets are roasted until tender and then tossed with sautéed greens for a hearty and nutritious side dish. The chevre spoonbread is a light and fluffy cornmeal-based bread that is baked until golden brown. The combination of the sweet beets, savory greens, and creamy spoonbread creates a delicious and comforting dish that is perfect for any occasion.

25 Rating -
2hr total
2hr total
Southern Beets & Greens With Chevre Spoonbread

ingredients serve

Ingredients for Southern Beets & Greens With Chevre Spoonbread Recipe

  • 1/2 Medium Beets
  • 1/4 tablespoon Olive Oil
  • 1/4 cloves Cloves Garlic, Minced
  • 1/2 cup Greens, Chopped
  • As required Salt And Pepper, To Taste
  • 0.13 cup Cornmeal
  • 0.06 cup All Purpose Flour
  • 0.13 tablespoon Baking Powder
  • 0.06 teaspoon Salt
  • 0.13 tablespoon Sugar
  • 0.13 cup Milk
  • 1/4 Eggs
  • 1/2 tablespoon Melted Butter
  • 1/2 ounce Chevre, Crumbled

Directions: Southern Beets & Greens With Chevre Spoonbread Recipe

Cooking Directions

  • STEP 1.Preheat the oven to 400°F. Trim the tops and roots off the beets and wrap them in foil. Roast for 45-60 minutes, or until tender.
  • STEP 2.While the beets are roasting, heat olive oil in a large skillet over medium heat. Add the garlic and cook until fragrant, about 1 minute.
  • STEP 3.Add the greens to the skillet and cook until wilted, about 5 minutes. Season with salt and pepper to taste.
  • STEP 4.In a separate bowl, whisk together the cornmeal, flour, baking powder, salt, and sugar. In another bowl, whisk together the milk, eggs, and melted butter.
  • STEP 5.Pour the wet ingredients into the dry ingredients and stir until just combined. Fold in the chevre.
  • STEP 6.Pour the batter into a greased baking dish and bake for 25-30 minutes, or until golden brown and set.
  • STEP 7.Once the beets are cool enough to handle, peel off the skins and cut into wedges. Toss the beets with the cooked greens.
  • STEP 8.Serve the beets and greens alongside slices of the chevre spoonbread. Enjoy!

Cooking Tips

  • You can use any type of greens for this recipe, such as kale, collard greens, or Swiss chard.
  • To make the chevre spoonbread even more flavorful, you can add chopped fresh herbs, such as thyme or rosemary, to the batter.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.

Storage and Serving

  • Store leftovers in an airtight container in the refrigerator for up to 3 days.
  • Serve the beets and greens alongside slices of the chevre spoonbread for a complete meal.
  • This dish pairs well with grilled or roasted meats, such as chicken or pork.
calories per serving
14 g Fat11 g Protein22 g Carbs3 g FiberOther

Current Totals

  • Fat
  • Protein
  • Carbs
  • Fiber


  • Carbs
  • Protein
  • Fiber


  • Fat

Vitamins & Minerals

  • Calcium
  • Iron
  • Vitamin A
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
  • Vitamin B6
    < 1mg
  • Vitamin B9
  • Vitamin B12
    < 1mcg
  • Vitamin C
  • Vitamin E
    < 1mg
  • Copper
    < 1mcg
  • Magnesium
  • Manganese
  • Phosphorus
  • Selenium
  • Zinc
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp