Beet Greens Salad

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.

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Ingredients:

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.

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