Name: Noreast Fresh Salad Sweet California Beet Greens
Brand: noreast fresh salad

Low Fat

Vegetarian

Keto

Paleo

Whole 30

Mediterranean

Low Carb

Vegan

Lactose Free

Gluten Free

Fresh Vegetables

Produce

beet greens

gram

Carbohydrates

Protein

Dietary Fiber

Sugar

Cholesterol

Calories

Calories from Fat

Calcium

Minerals

Iron

Magnesium

Sodium

Vitamin A

Vitamins

Vitamin C

Riboflavin (B2)

Vitamin B6

This gorgeously vibrant ruby-red risotto is made with Arborio rice and features beets, tangy goat cheese, and sautéed beet greens for a hearty vegetarian main or side dish.

Beet & Goat Cheese Risotto Recipe

Beet Green Pesto Linguine

Panisse is a dish from the region of Provence, France, consisting of chickpea flour that is hydrated with water, and allowed to cool. Like polenta, it hardens as it cools, is sliced into planks, then fried, making a crispy exterior, and custard-like interior.  This features sautéed mushrooms and beet greens, and is utterly amazing!

Mushroom & Beet Green Panisse

An easy, quick and healthy pasta recipe with beetroot greens. 

Spaghetti with Beet Greens

I feel like there are so many people who fear beets, me being one of them, that is of course until I made this pasta! 

Miso Browned Butted and Brie Pasta with Roasted Beets + Walnuts.

This recipe is a terrific example of why you should never toss the green tops from fresh beets. They’re highly nutritious  and wonderful sautéed to serve as a side dish with a squeeze of lemon or splash of pepper vinegar. One big bunch of beets should yield enough greens and stems for this recipe. We used leaves from different colored beets. Bulgur lends heft to this vegetarian salad, but it's the nutty crunch of pistachios, the salty tang of creamy feta, and the lemony dressing that hits this bountiful bowlful out of the salad park.

Beet greens and bulgur salad with feta and pistachios

I cannot claim that it was my idea to add red lentils to this beautiful red beet soup. Christy Morgan, author of Blissful Bites, gave me the idea. I love how it gives the soup more body. Get the freshest beets you can find, ideally with the greens on, which you should cut off immediately and reserve to include in the soup. Both the root and greens stay freshest when stored separately.
If you can't find beets with greens, substitute Swiss chard for the greens.  I add the finely diced beet greens to the bowls first and pour the hot soup over to slightly wilt them, but you could also just stir the greens into the hot soup.

A dollop of nondairy yogurt adds to the allure, as does lemon zest and juice and smoked salt. You decide how pureed you like this soup. I prefer mine a bit chunky. It's not necessary to peel the beets, as they will puree well either way. This soup freezes well but add the yogurt right before serving.

Borscht – Vegan Under Pressure

Chunks of tender butternut squash provide the beta-carotene in this hearty fall entree of whole-wheat pasta and beet greens.

Whole-Wheat Penne with Butternut Squash and Beet Greens

Cooklist

noreast fresh salad

https://s3.amazonaws.com/grocery-project/product_images/WLqYt3Q7uE2TdycjuNxsRA_200.jpg

Noreast Fresh Salad Sweet California Beet Greens

Noreast Fresh Salad Sweet California Beet Greens

THE APP

RECIPES

PRODUCTS

THE COMPANY

PRIVACY

|

terms

Noreast Fresh Salad Sweet California Beet Greens

THE APP

RECIPES

PRODUCTS

THE COMPANY

CONNECT WITH US

PRIVACY

|

terms