Practice the plant-based version of nose to tail cooking by using your veggie tops. This beet top salad makes a colourful and delicious appetizer or lunch. Super simple to prepare and a treat to eat with its luscious combo of lemon-infused olive oil, honey, and queso freso. I actually fried this up really quickly for some sustenance while waiting for some beets to roast for a different recipe that I’ll be posting soon. You could also use the beets themselves to make a delicious Beet, Blueberry, and Tarragon Juice

Ingredients

  • 2 cups chopped beet tops
  • 1 tablespoon olive oil
  • 1/2 teaspoon lemon infused olive oil
  • 1/2 teaspoon honey, or more to taste
  • 1/4 cup queso freso, crumbled. Feta would work as a substitute.
  • black pepper and/or sea salt to taste

Instructions

  1. In a medium frying pan, add the olive oil and heat over high heat.
  2. Add the beet tops and fry until the edges are starting to get brown and crunchy. Set aside.
  3. In a medium size bowl, combine the lemon oil and honey.
  4. Add the beet tops to the lemon oil and honey mix.
  5. Plate the salad, topping with crumbled queso fresco and salt and pepper to taste.
fried-beet-top-salad
Fried Beet Top Salad with Honey Lemon Queso Freso Dressing

 

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Posted by:Sylvia E

3 replies on “Fried Beet Top Salad with Honey Lemon Queso Freso Dressing

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