Beet Salad with Beet Greens, Feta & Walnuts
I love beets, but had never used the beet greens, mostly because they rarely look fresh. However, I got a nice bunch of beets at the Farmers Market yesterday and the leaves looked pretty good, which led me to include them in this otherwise, common blend of beets, feta and walnuts.
I cooked the beets in a 450 oven, wrapped in foil, for about an hour. I stemmed the beet greens and cut them into julienned slices and sauteed them with a little olive oil and minced garlic, just until wilted (which only took a couple of minutes). I combined the greens and the beets with a little delicious lemon olive oil (Sciabica's found at the SF Farmers Market). I tasted them and was about to add salt, when I realized feta was a better answer. A few crunchy walnut pieces for texture and this was a very tasty little salad. The beet greens were like a mild kale and shared kale's texture, but with only the faintest bitterness.
And, although it was hard to get a clear shot of this dark pigmented salad, I think it is very pretty. And good for you too!