I love finding a new recipe that lets me enjoy something that I usually discard. In the past I would just cut off the tops of the beets, toss them in the trash, and either roast or boil the beets. What a waste that was. It just never occurred to me to save and cook the tops. I am so glad that I now know better.
This is another simple salad which allows us to savor the individual ingredients. It starts with the stems of the beet. They are snapped and boiled for about eight minutes before the leaves are added into the water. Once the leaves are tender, everything is drained and then mixed with good extra virgin olive oil, salt, and lemon. That’s it. You can serve it along with the cooked beets, but you don’t have to.
I found the flavor to be incredible. It was somewhat similar to spinach, but it had an intensity that I really liked. Another lesson learned on this incredible journey that we are all on.