Don't throw away those beet greens! They actually contain more nutrients than the beets themselves. They are also delicious and can replace kale or spinach in any recipe. I just picked up two beautiful bunches of beets at the farmers market--there was no way I was going to let the greens go to waste. I did, however, use them right away so they didn't begin to wilt. Give this recipe a go and let me know what you think!
Ingredients
2 bunches of beet greens
1 cup (about 3) carrots, sliced into medallions
1 Tbsp extra virgin olive oil
Preparation
- Warm olive oil in a large skillet over medium heat.
- Add carrots and let cook for about 3-5 minutes or until starting to brown on one side.
- Add greens, working in batches, and toss gently until they are just wilted but still bright green.
- Serve with wild berry vinaigrette.
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