Beet Greens with Avocado with Creamy Tahini Dressing
An interesting way to use beets together with their greens - a nutritious salad, with avocado slices and tahini dressing.
Servings: 2
Cost: $8
Equipment
- Blender
Ingredients
For the salad
- 2 cups fresh beet greens stems removed
- 1 cup cooked beet root cut in small cubes
- 1 ripe avocado
- ¼ cup bulgur cooked
For the dressing
- 2 tablespoon tahini
- 2 tablespoon filtered water
- 1 tablespoon fresh lemon juice
- 1 teaspoon organic raw honey
- A pinch of pink Himalayan salt
- Freshly ground black pepper
Instructions
- Peel the avocado, remove the stone and cut in slices.
- In a big bowl, mix all the salad ingredients and set aside, adding avocado on top gently.
- Add all the ingredients for the dressing in a blender, and process until smooth.
- Pour the dressing over the salad, mix to combine, distribute onto serving plates and serve right away.
Notes
One cup of beet greens has 4 grams of fiber and 4 grams of protein, plus ample vitamins A and K, and minerals like phosphorous and since. They can be juiced just like regular greens too, so throw them in (remove stems first) if you want a protein and vitamin boost. While beet greens do have a strong flavor, it's not any more powerful than, say, kale. In this recipe, that flavor gets mellowed out by creamy avocado, bulgur and tahini.