Jamie says: Here’s a way to make your food dollars last: find a use for the vegetable parts that you would normally just toss. In Kathryn’s blog post, Sweet and Crunchy Broccoli Slaw, she used the broccoli stalks to make broccoli slaw. In this case, I saved the greens from the tops of beets to make a Beet Greens Salad.
To make this salad: Wash and tear refrigerated beet greens. Squeeze fresh lemon juice on top and toss in some lemon segments. Pour Dole Orange Peach Mango 100% Fruit Juice on top. Serve.
It was light and very refreshing.
Nutrition note: Beet greens are a good source of potassium. Potassium can help lower your blood pressure.