Whenever beets are in season, I make this beets and greens salad.
It uses the whole beet – roots and green leaves – so nothing is wasted.
With a few cashews or pumpkin seeds thrown in and a tangy sweet dressing, it’s a lovely accompaniment to lunch or dinner.
- 1 bunch beets (red or golden)
- 1 Tbsp olive oil
- 1 Tbsp balsamic vinegar
- 1/2 tsp dill or oregano
- 1 Tbsp fresh basil, chopped (or 1/2 tsp dry)
- 2 Tbsp roasted cashews or pumpkin seeds
- 2 Tbsp dried cranberries
- Salt and pepper to taste
In a medium pot, boil the beets in water for about 20 minutes until you can stick a fork through them easily, then pull them out of the hot water. Run them under cold water to remove the skin, which should rub off easily.
Using the same pot of hot water, chop up the greens into bite-sized pieces and boil for about 3 minutes until they’re just tender, then drain in a colander and run cold water over them to stop the cooking. Squeeze the cooled greens with your hands to get rid of the excess water.
Chop up the beets and add to the greens in a bowl. Mix all the dressing ingredients together, add the cashews/pumpkin seeds, and toss it all together with the beets and greens. Enjoy!
“Sometimes your joy is the source of your smile, but sometimes your smile can be the source of your joy.”
– Thich Nhat Hanh
On days that feel rough or difficult, I don’t feel like smiling.
But I make an effort to smile anyway – because I can breathe, and I am alive, and I have enough food to eat and clean water to drink and people to love.
Remembering to smile, even if it’s a fake smile to myself, does surprisingly help!
Wishing you lots of smiles and joy in your day today.