I think I’ll rename this recipe, “Organic Purple and Pink Salad”-much catchier, don’t you think? This recipe came with my Greenling Local Box last week. It’s delicious and isn’t it beautiful?! You could substitute any type of green (except salad greens), garlic, or onion if you don’t have all the exact ingredients on hand. You’re basically just sautéing garlic, onion, and greens with olive oil. Could use butter or bacon fat instead too! It’s quick, easy, delicious, and nutritious!
Approx. 4 cups beet greens, washed (or kale, spinach, etc. . .)
1-2 T. olive oil (or butter, bacon fat, vegetable oil, etc. . .
garlic scapes-1 stalk plus 2 leaves, diced (or 3 garlic cloves, smashed or minced)
1 spring onion, whites thinly sliced (or 1/4 cup diced any kind of onion)
1 grapefruit, peeled, sliced into circular sections
Chop beet greens into @ 2 in. long sections.
Heat olive oil in a skillet on med. heat.
Add garlic scapes, then spring onions. Sautee for 1-2 minutes (until soft).
Add beet greens and stir gently. Cook for just a minute or two.
When they’re wilted but still bright green, remove from heat.
Arrange on two plates, top with grapefruit slices, sprinkle with sea salt, and serve immediately.
- Roasted beet and grapefruit salad (twokitchensoneblog.wordpress.com)