Wednesday, February 4, 2015
Beet Greens Salad with Blackberry Balsamic Vinaigrette
Beet greens are a simple food many people pass up because they are not accustomed to using them.
I got some Golden Beets from Wishbone Heritage Farms, on a recent trip to the Winter Farmer's Market at Coastal Coffee Roasters, so I cut the greens off, rinsed them well with cold water, and put them in the refrigerator so I could use them for this salad and also steam some for cooked beet greens.
2-3 cups fresh beet greens, stemmed and rinsed
2 tbls. blackberry jam
1 tbls. Dijon mustard
1 tbls. balsamic vinegar
1/2 tsp. course-ground black pepper
1-2 slices red onion, thinly sliced
Options: toss Feta or Blue Cheese crumbles on top or add some chopped walnuts or pecans
Rinse beet greens and set aside.
Mix blackberry jam, Dijon mustard, balsamic vinegar and pepper in a small bowl until well blended.
Toss beet greens with onions and serve with the dressing drizzled over top.