Beet Salad With Beet Greens

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* Exported from MasterCook *

 

Beet Salad With Beet Greens

 

Recipe By : Vegetarian Celebrations by Nava Atlas, page 139

Serving Size : 6 Preparation Time :0:00

Categories : Salads, Vegetable Vegetables

 

Amount Measure Ingredient -- Preparation Method

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1 large beets bunch

consisting of 4 to 5 good-sized beets

with a good quantity of greens

2 scallions -- minced

2 tablespoons minced fresh dill

2 tablespoons apple Juice or cider

1/2 lemon -- Juice of

up to 1 to taste

2 teaspoons honey

2 teaspoons poppy seeds -- optional

salt and freshly ground pepper -- to taste

 

Separate the greens from the beets about 1 inch from where they

begin. Rinse the beets, then cook or microwave them until tender. The

cooking time will vary widely depending on their size and age. Let the

beets cool. In the meantime, wash the greens well and chop them. Steam

until bright green and just tender. Place in a colander, rinse briefly

with cool water, then squeeze out as much liquid as possible.

 

When the beets are cool, trim the stem ends, then peel, quarter, and slice

them. Combine in a mixing bowl with the greens, scallions, and

dill. Combine the apple juice, lemon juice, and honey in a small bowl and

stir together. Pour over the beets and toss. Add the optional poppy seeds

and season to taste with salt and pepper. Toss well again. Refrigerate

for at least an hour before serving, or make a day ahead.

 

Calories: 46, Carbohydrate: 10 g, Total fat: 0 g, Cholesterol: 0 g,

Protein: 2, Sodium: 219mg

 

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