Beet Greens Salad

This wilted Beet Greens Salad is the perfect compliment to any winter meal.

This is a version of Spinach-Apple Salad by BettyCrocker

“I prefer to make this when the weather turns colder. It seems heartier that most lettuce salads.”

John65Recipe by John65

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1

10 minutes

30 minutes

4 servings



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    Ingredients

    • Greens from 2 bunches of beets
    • 3 Tablespoons good olive oil
    • 1 clove garlic chopped, finely
    • 2 Tablespoons fresh lemon juice
    • 1/4 red onion, thinly sliced
    • 1 ripe tomato, coarsely chopped
    • 1/2 cup toasted slivered almonds

    Directions

    1. 1Rinse greens thoroughly, many times.
    2. 2Blanch greens for 1 minute in a large pot of salted water. Drain and rinse in cold water after 1 minute of boiling. Squeeze out Excess liquid and coarsely chop greens.
    3. 3Heat 2 Tablespoons olive oil in large skillet. When hot, add greens, garlic, salt and pepper. Cook stirring continuously, until greens are tender and bright green, about 2 minutes.
    4. 4Put greens into serving bowl. In a small bowl, mix 1 Tablespoon olive oil, lemon juice, salt and pepper. Pour over greens and toss. Add remaining ingredients and toss well. Taste. Add salt and pepper to taste.
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    Anonymous User
    Anonymous said:

    Essentially the same recipe as http://www.boston.com/lifestyle/food/articles/2009/07/29/beet_greens_salad/ from Justin Melnick, executive chef of Tomasso Trattoria in Boston.

    11/5/2010 3:47:46 PM
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