For a scrumptilicious fantasmagorical warm beet salad, get fresh ingredients from your local market (I can’t say enough about the Fireweed Community Market), and toss ’em all together. You never know what you’ll end up with. In my case, I ended up with this wonderful spur of the moment recipe.
- Boil red and white beets
- Boil (or steam) carrots
- Meanwhile, melt butter in pan.
- green onions
- dill weed
- sliced mushrooms
- sliced collard greens
- sliced beet greens
- Add to mix:
- sunflower seeds
- dried cranberries
- 2 tsp. lemon juice mixed with zest
- When carrots and beets are cooked, slice and add to salad mix
- Toss salad with salt and pepper to taste
I had never tried collard greens before, and I didn’t know you could eat beet greens. Apparently turnip greens are also edible. Who knew!
Oh, and I purchased a beautiful original painting from Stace Pshyk.