Yes, you can eat not only the beet, but the beet greens as well! Maybe you will need to make a bit more efforts to find them, but it is definitely worth it. Most probably you won’t be able to find them in the big supermarkets, but you can find them in grocery stores and grocery outdoor markets. Me personally, I just went to the grocery store nearby and I realized that the beet there still has its greens, so I decided that I should finally try the beet greens. Their taste is a bit sour, it reminds me of the taste of green wild plums. You can remove the purple veins, because they are hard to eat for some people, but me personally, I haven’t removed them, I ate them as well. It is possible that when tasting the beet greens for the first time, it is a bit weird for you to eat them mainly, so if you want, you can also add some lettuce to the salad in order to make the taste more familiar.
Products:
Beet greens
50 gr. raw shelled sunflower seeds
1 tomato
1 cucumber
Himalayan salt
Olive oil
Lemon
Preparation:
Wash the raw sunflower seeds and soak them in water for about 2-3 hours, then wash them again. Wash the beet greens one by one, remove the stalks and cut them in small lines. For green leaves I am using a ceramic knife. Wash and cut the tomato and the cucumber, put everything into a bowl and then add a bit of Himalayan salt, lemon juice and olive oil, mix the ingredients and we are done.
In the product list it is not by chance that I have written a lemon and not lemon juice. It is really easy when you just cut a lemon into pieces and then press them by hand directly on top of your salad just before you eat it. I used to squeeze lemons on the squeezer in order to get fresh lemon juice, but I realized that it is way easier to just squeeze one-two pieces of lemon by hand directly on your salad. In Turkey they serve salads and other meals with a piece of lemon that you squeeze by hand, so I’ve learned this useful trick in Turkey.
Enjoy your meal!
