Beet Greens

We got some beats from the ward garden.  We are still experimenting with the actual beats, but in the meantime we've discovered a salad we like to use up beat greens.  It's delicious and healthy.  Enjoy!





Beat Green Salad

• 2 bunches beat greens
• salt and pepper to taste
• 3 TB olive oil
• 1 clove garlic, finely chopped
• 2 TB lemon juice
• 1/4 red onion, chopped
• 1 ripe tomato, chopped
• 1/4 cup almonds, toasted until golden

Rinse the greens thoroughly.  Bring a large pot of salted water to a boil.  Add the greens and remove after 1 minute (blanching).  Drain and rinse with cold water.  Squeeze out the excess liquid and chop coarsely.  In a large skillet, heat 2 TB olive oil then add greens, garlic, salt and pepper.  Stir constantly for 2 minutes until the greens are tender but still brightly colored.  Transfer to a bowl.  Whisk lemon juice, salt, pepper and 1 TB olive oil together separately, pour over the greens and toss.  Add onion, tomato and almonds.  Toss again.