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Cut off and discard the dried up portions of the beet stalks. Chop into bite-size pieces. Wash in several tubs of water to completely rid of grit. Drain.
Drop into a pot of boiling water. Bring to the boil again. Cook uncovered, over medium heat for about 10 minutes, or until softened. Pour into a colander and leave to drain until cool. When cool, press down to rid of excess moisture. Place in a salad bowl.
Make a dressing of lemon juice, olive oil and a bit of salt. Pour over greens, mix, and adjust dressing to your satisfaction.
Eat cold or at room temperature. Keeps in the refrigerator for two – three days.
Delicious and good for you!
Hello, this recipe looks delicious! What is the ratio of oil to lemon juice I should use?
Good question, Mary Anne! I would say, one part lemon juice to two parts olive oil; whisk them together quite well and add to the greens.