Beet greens, the big long stems and leaves that you get when you buy bunched beets, are some of the most nutrient dense vegetables available. Unfortunately, they are often tossed aside.
Either way you do them up, let’s all resolve to never throw them out again!
Beet Greens on Toast with Tomato Salsa
Ingredients: Serves two people
4 slices of Silver Hills Gluten Free Bread toasted well – or a regular bread of your choice
Beet greens from 2 bunches of beets, washed and steamed
4 tbsp tahini
1 whole avocado, sliced
2 spring onions, finely chopped
1/2 – 1 clove of garlic, minced
10 baby tomatoes, chopped into salsa-size bits
1/2 tsp of chipotle powder
1 tbsp olive oil
Salt n’ Pepper to taste
To make the salsa, combine the tomatoes, spring onion, minced garlic, chipotle and 2 tbsp of the tahini together in a bowl, and add a dash of cracked salt and pepper. Mix well, so the tahini gives the salsa a bit of a creamy texture.
When your bread is toasted, add 1 tbsp of tahini to each piece and spread, and then place the avocado on top and spread that as well. Place your steamed beet greens on top of the avocado, followed by a drizzle of olive oil, and top with the salsa.
If you’re serving breakfast to a non-vegan, as I was, add a medium cooked organic egg on top of the greens and before the salsa, and sprinkle some parmesan on top of the salsa. Why not make everyone happy on Family Day?
Finish with salt and pepper, and dig in!
From our little family to yours, happy first annual Family Day everyone!
~ The Vegan Project