I bought these fresh out of the garden beets at the Farmers Market last week to make a beet salad when my cousins came for dinner. I tried to re-create a beet salad I’d had at the Peasant Cookery.
Before I cooked the beets I had to chop off the leaves and they looked so fresh and colorful I thought it was a shame to just throw them away. I knew my Grandma Peters had made soup with beet leaves but I decided to Google ‘eating beet leaves’ to see if there was anything else you could do with them.
Turns out you can eat them. Who knew? I tore them apart and mixed them in with my other salad greens. I sliced the beets on individual plates, added the greens and topped with crumbled goat cheese and sunflower seeds. Served it all with a black truffle garlic olive oil and a baslamic vinagrette. My cousins gave it a big thumbs up but I was so busy visiting with them I forgot to take a photo of the final product. You’ll just have to use your imagination.
PS. Found out later beets are loaded with Vitamins A and C and lots of calcium and iron too. I put the leaves I didn’t use in the fridge and they kept nicely for a couple more days while I continued using them in our daily salads.