Warm Beet Salad
Most people eat the beetroot and toss the greens. But the greens, when cooked, are super-tasty and nutritious. This recipe was created with flexibility in mind, and is a great way to use up leftover ingredients.
Source: Body+Soul, January/February 2010
- Beets, with beet greens
- Red pepper flakes
- 1/2 orange
- Olive oil
- Salt and pepper
Chop beet greens. Peel and cut beets into matchsticks. Saute greens with garlic and red pepper flakes. Remove from pan and saute beets until tender; squeeze half an orange over top. Drizzle with olive oil. Season with salt, pepper, and more orange juice.