No-oil beet greens salad
This no-oil beet greens salad offers a wonderful way to utilize more than roots and maximize nutrient diversity. We made it with a lemon mustard dressing.
Servings 2 people
- 3 beets (4 if small; keep the roots for other dishes)
- 1 lemon
- 1 tbsp French mustard
Put water to boil in a pan.
Separate the greens from the beetroots and remove the hard part (approximately the first 2 inches) from the green stems.
Chop the greens in bits about 2-3 inches long and rinse them thoroughly.
Boil the greens for 3 to 5 minutes, then strain them and pour cold water over, so they stop cooking and cool down a bit.
Make the sauce by putting the lemon juice in a small cup and mixing in the French mustard.
Put the greens on a serving plate, add the dressing and serve immediately.
Calories: 33kcal | Carbohydrates: 7g | Protein: 2g | Sodium: 215mg | Potassium: 508mg | Fiber: 3g | Sugar: 1g | Vitamin A: 3605IU | Vitamin C: 45.7mg | Calcium: 81mg | Iron: 1.9mg