Simple Cooked Beet Green Salad
The leafy tops most people toss become the star of this beet green salad, cooked tender with tangy goat cheese and tart cranberries. Walnuts add crunch, and a balsamic dressing pulls the tart and earthy notes together.
Servings: 4
Calories: 130kcal
Ingredients
- ½ tablespoon coconut oil
- 4 cups beet greens chopped
- 2 ounces goat cheese
- ¼ cup walnuts chopped
- 2 tablespoons cranberries unsweetened
Dressing
- ½ tablespoon balsamic vinegar
- ½ tablespoon extra virgin olive oil
- ¼ tablespoon salt
- ¼ tablespoon ground black pepper
Instructions
- Warm the coconut oil over medium heat in a skillet. Add the beet greens and saute for 5 minutes, until all leaves are tender and bright green. Remove from heat and add to a large serving bowl or individual plates.
- Crumble goat cheese over the greens. Add the chopped walnuts and sprinkle in the cranberries.
- Prepare the dressing by mixing the vinegar, olive oil, salt, and pepper in a separate bowl.
- Drizzle the dressing evenly over the salad. Toss gently to ensure ingredients are coated in the dressing.
Nutrition
Calories: 130kcal | Carbohydrates: 4g | Protein: 5g | Fat: 11g | Saturated Fat: 4g | Sodium: 284mg | Fiber: 2g | Net Carbohydrates: 2g
Tried this recipe?Tag a photo with @primal_mom and #pehrecipe on Instagram to share with us!