Beet greens salad
When it comes to leafy greens, beet greens salad often get overlooked. However, these vibrant and nutrient-packed greens are not only delicious but also incredibly versatile.
Equipment
- 2 pots medium
- 1 Colander
Ingredients
- 1 kg Beets and greens (2.2 lb)
- Water
- 1 tbsp Salt
For serving
- Olive oil , extra virgin
- Lemon juice , to taste
- Salt ,to taste
- Feta cheese optional
Instructions
Beets
- Start by trimming off the beet greens, leaving about 2 cm (an inch) of the stems intact to prevent bleeding.
- Rinse the beets under cold water to remove any dirt or debris.
- Place the beets in a large pot and add enough water to cover them completely.
- Place the pot on the stove-top over medium-high heat and bring the water to a boil.Once the water is boiling, reduce the heat to medium-low and let the beets simmer uncovered for about 30-45 minutes, depending on their size. Check for doneness by inserting a fork or skewer into the beets. They should be tender but still firm.
- Immediately transfer beets to a cold water bath to prevent additional cooking and allow them to cool faster. As soon they are cool, peel the skin right off! ( Wear plastic gloves when peeling the beets or you’ll have red hands for the rest of the day.) Give them a final rinse an enjoy your silky smooth perfect boiled beets.
Greens
- Start by thoroughly washing the beet greens to remove any dirt or grit.
- Cut the stems and leafs into 5 cm pieces.
- Bring a large pot of lightly salted water to a boil. Add the beet greens, bring it back to boil over high heat and then stir and reduce to a simmer. Let the greens cook uncovered for approximately 10 minutes, or until they reach a tender yet slightly firm texture (aldente) when pierced with a fork.
- Drain in a colander.
- Transfer to a serving bowl, add some extra virgin olive oil, salt, freshly squeezed lemon juice and some feta cheese.
