Hello foodie friends!
Here is a great salad recipe from my CSA veggie share….
Warm Golden Beet Salad with Greens & Almonds
1 bunch golden beets, including the greens
Salt and freshly ground black pepper
4 cloves garlic, slivered
4 ounces feta cheese, crumbled
2/3 cup toasted almond slivers (I used pepitas)
Heat the oven to 425°F. Line a baking sheet with aluminum foil. Remove leaves from beet roots and set aside. Rinse beets, pat dry, and place them in the pan. Drizzle with olive oil, season with salt and pepper, and cover with foil. Cook beets for 1 hour or until they can be just pierced with a fork. Set aside to cool.
Meanwhile, rinse the beet greens and slice them into ribbons. In a large skillet, heat a drizzle of olive oil over medium heat and add the garlic. Cook on low for about 5 minutes or until the garlic is golden and fragrant. Add the chopped leaves and stir to coat with the garlic. Cook on medium-low for about 10 minutes or until the leaves are soft and tender. Remove from the heat.
When the beets are cool, rub them with a paper towel to remove the skin. Then chop into bite-sized pieces and toss with the cooked greens, feta cheese, and almonds. Season with salt and pepper to taste. Serve warm.
Recipe adapted from :