Beet Greens With Citrus Yogurt Dressing
After our wedding, christmas, two birthdays, new year and another wedding combined with 2000k road trip and all in the space of 10 days its understandable to come home to a vegetable garden that had gone a tad wild.
INGREDIENTS15-20 Fresh beet leaves 1 tablespoon olive oil 1 tablespoon butter 2 tablespoon water Pumpkin seeds finely diced to garnish Dressing Ingredients 1 tablespoon yogurt (I used coconut yogurt) 1 tablespoon lemon juice 1 tablespoon olive oil Salt and pepper 10 capers chopped up
So today my job was to tidy things up a bit and get on top of the vegetable situation. Its a good situation to be in I must admit! However it does require some attention asap!
Anyway first up was the harvest of my beetroot. I wasn’t going to waste the leaves so today for dinner I made this incredible sauteed beet leaf dish to go along side some fresh fish.
Finely dice beet leaves
Heat oil, water and butter in a pan and add in the beet leaves. Cover to allow some steaming to happen with the water.
Stir after it has heated up for a minute or two. Then allow it to cook until leaves are just cooked. Remove from heat and place onto a serving dish.
Place all of the ingredients into a jar and shake. Then drizzle over dish and sprinkle over the diced pumpkin seeds.