Don't Throw Away Those Greens!

Beet roots are a versatile fall favorite. They add natural sweetness to a dish or color to a plate. But did you know you can eat the greens too? Beet root and greens are a great source of iron and folic acid. Folic acid supports rapid cell division and growth during pregnancy and healthy red blood cell production.

This recipe celebrates both the root and the greens to help you make the most of your groceries. Enjoy!

Photo from PopSugar.com

Shredded Beet and Beet Green Salad
Recipe by: Juju Harris, Arcadia Mobile Market Seasonal Cookbook
Serves: 4

Ingredients:

• 4 medium red beets (about 1 pound), peeled and grated on a grater
• 3 cups beet greens and stems, washed, dried and sliced
• 1 1/2 tablespoons extra virgin olive oil
• 1 1/2 tablespoon balsamic vinegar
• 1 tablespoon Dijon mustard
• 2 cloves fresh garlic, minced
• Salt and black pepper, to taste

Directions:

1. In a large mixing bowl, toss together the beets and greens.
2. In a separate bowl, whisk together to the olive oil, vinegar, Dijon mustard and minced garlic. Pour the dressing over the salad and toss to coat. Season to taste with salt and pepper.
3. Allow the salad to stand at room temperature for 15 - 20 minutes before serving. Add some toasted pecans or orange slices to jazz it up.

For more recipe using beet greens, click here.