servings: 4-6 servings prep time: 20 minutes cooking time: 10-45 minutes
depending on cooking style
Ingredients
- 1 bunch beets, including the greens
- 2 cloves of garlic, minced
- 2 tsp olive oil
- 1 can chickpeas, drained and rinsed
- 2 TBSP golden raisins
- 2 TBSP crumbled feta or goat cheese
- 2 TBSP of your favorite nut or seed; pistachios, walnuts, pine nuts, pepitas…
- 2 TBSP lemon juice
- 2 TBSP chopped sage
Directions to make Whole Beet Salad
- Remove beet greens from roots, thoroughly rinse beets and greens
- Steam beets in a steamer or Instant Pot with skins on
- Once the beets are cooked (test by easily inserting a fork), place in an ice bath to cool or under running cool water and gently peel with your hands
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- Chop beet stems and leaves, keeping them separate
- Heat olive oil in a medium-sized pan
- Once the oil is hot, add garlic and beet stems- cook for 1-2 minutes
- Add greens and cook until tender for another 5-6 minutes. Add chickpeas, raisins & season with salt, pepper, and lemon to taste
- Chop beets into bite-size pieces and place in the bowl with greens
- Top salad with nut/seed, cheese, and fresh sage