Some people love beetroot. I am not one of them. Though I have always loved a good borscht, I have never loved beets. In fact there was a time when I wouldn’t even eat them. Not until I was 25 and my kid sister’s nanny always made them for her–roasted and served with balsamic vinegar, was I able to eat them without grimacing or furtively giving them to the dog under the table. But what I have always loved are beet greens. Sweet and delicious and packed full of antioxidants, fiber, vitamins, and protein. They’re also really pretty with bright purple veins running throughout. It’s a shame but most supermarkets sell beetroot without the greens attached. To get them go to a farmer’s market or just grow them yourself. You won’t regret it.
1 bunch of beet greens, washed and chopped
a bunch of dill, chopped
1/4 cup toasted chopped almonds
the juice of 1 lemon
a drizzle of extra virgin olive oil
salt & pepper
Method: Put all the ingredients into a large dish, toss ,and serve.