Sriracha Beet Greens & Mini Peppers Salad
Ever wondered what to do with all that green leafy stuff on top of your beets? Whatever you do, don't throw it away! Just like carrot greens, most people don't realize the tasty potential beet greens have. After removing beetroots from their purple stems, beet greens can be cooked and eaten the same way you would use any other green leafy vegetable, whether it's in soups, stews or stir fries.
Today, I'm giving beet greens some love, and what better way to do with than with garlic and sriracha? I live in a sriracha-loving household, so today's sauteed Sriracha beet greens with mini peppers is sure to be an easy peasy way to cook your lovely beet greens in less than 10 minutes, making a perfect pairing with quinoa, lentils, rice or potatoes.
- Beet greens
- 4-5 mini peppers
- Garlic (thinly chopped)
- Olive oil
- Salt and pepper
- Sliced almonds
- Sesame seeds
Rinse beet greens and peppers well.
Heat olive oil on medium heat and add garlic.
Add chopped mini peppers and sautée for 2-3 minutes.
Place beet greens and cook until the leaves are wilted down.
Give a good the veggies a good squeeze of Sriracha and add a dash of salt and pepper to taste.
Garnish with sliced almonds and sesame seeds. Serve warm. Enjoy!
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