Beet Green and Sugar Snap Pea Salad Recipe
Did you know that beet leaves are edible? This season, my husband Lulu planted chiles, zucchini, squash, tomatoes and beets. The beets came out a lot smaller than I expected but maybe it's just because Lulu wasn't patient enough to wait. The beet roots were so small that I decided against serving them by themselves. However, there were plenty of beet greens. I boiled the beet leaves as I would with spinach and made a salad. You could probably eat the beet leaves raw if they're crisp and young, but to ensure the girls would enjoy the salad I boiled them a bit. Just make sure to pick young leaves, as they are quite tender, with little bitterness. Interestingly, when boiled they taste almost like rau mồng tơi, which is a Vietnamese green if you're familiar with Asian cuisine.
I finished the beet leaf salad with sugar snap peas for crunch and mandarin segments. It was an educational experience for me, and I can definitely say that beet leaves are quite under-rated. They're packed with vitamins A and C and iron.
I reserved the small beets that Lulu had harvested and made beet risotto for dinner. It’s a tasty way to extend the value of a small quantity of beets.
Yields: 6 servings4 cup beet leaves
1 (11-ounce) can mandarin segments
1 pound sugar snap peas
1 teaspoon Dijon mustard
2 teaspoons champagne vinegar
5 tablespoons olive oil
1 teaspoon salt
¼ teaspoon black pepper
For the salad dressing:
Drain the mandarin segments. Reserve about 2 tablespoons of mandarin syrup.
In a bowl, dissolve the mustard in champagne vinegar. Add the mandarin syrup. Whisk in the olive oil and season with salt and pepper. Set aside.
For the beet leaves:
Wash the beet leaves thoroughly in several baths. Remove and discard the older, more fibrous part of the stems.
Bring salted water to a boil. Add the beet leaves. Cook for about 4-6 minutes. Turn off the heat. Cover and let the green sit for about 5 minutes. Drain the liquid and transfer to a cold water bath. Pat dry on a paper towels.
Drizzle with olive oil. Set aside.
How to prep sugar snap peas:
Wash the sugar snap peas. To trim them, snap the ends between your fingers and pull out the fibrous strings on each side of the vegetable.
Boil the sugar snap peas in salted water for about 3-4 minutes. Drain the liquid and immediately transfer to an iced water bath. Pat dry on paper towels.
Season with salt and drizzle with olive oil. Set aside.
Serve all the ingredients at room temperature. On a serving platter, lay the sugar snap peas on a bed of beet leaves. Finish with the mandarin segments.
Drizzle with salad dressing.
If you don't have beet leaves, you can use regular spinach, Swiss chard or kale.Published By: on June 19, 2010.