Friday, January 14, 2011

Beet Greens with Carrot Medallions

Don't throw away those beet greens! They actually contain more nutrients than the beets themselves. They are also delicious and can replace kale or spinach in any recipe. I just picked up two beautiful bunches of beets at the farmers market--there was no way I was going to let the greens go to waste. I did, however, use them right away so they didn't begin to wilt. Give this recipe a go and let me know what you think!

2 bunches of beet greens
1 cup (about 3) carrots, sliced into medallions
1 Tbsp extra virgin olive oil

  1. Warm olive oil in a large skillet over medium heat.
  2. Add carrots and let cook for about 3-5 minutes or until starting to brown on one side.
  3. Add greens, working in batches, and toss gently until they are just wilted but still bright green. 
  4. Serve with wild berry vinaigrette.

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