Wash and trim the greens from three fresh beets, saving the beet greens for later (see "How to Cook Greens" post for recipe). Grate the beets, don't worry about peeling them. Add 2 tablespoon of fresh lemon juice, 2 tablespoons of olive oil, 2 tablespoons of fresh or dried dill, and sea salt to taste. For added punch, add some Dijon mustard, or mix the dill with oregano. Serve with your freshly cooked beet greens. YUM!
I just made a salad last night with grated fresh beets and carrots. And used the greens tonight w/portobello mushrooms and red lentils.
ReplyDeleteYUM!
Thanks for your site -- looking forward to reading/following.
xxoo
RN
Hell, yeah...you two inspired me. I grated carrots w/ the beets, added those & the steamed greens to a bowl of red leaf lettuce, made up a tarragon/dijon/garlic dressing & sprinkled some crumbled up bleu cheese on top for lunch.
ReplyDeleteHmmm... I feel better now.
I feel a Minnesota kitchen dance party coming on! xol
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