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Beet greens
Lemon juice
Olive oil

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!