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When you roast or pickle beet roots, what do you do with the wonderful beet greens? Mix them with black-eyed peas for a satisfying, phytonutrient- and protein-rich side dish that will knock your guests’ sox off.
2-4 servings. Prep time: 15 minutes
1 bunch beet greens, stems and leaves chopped separately
1 can black-eyed peas, drained
½ cup thin sliced shallots
2 cloves of garlic, finely minced
1 TBSP olive oil
1 TBSP strawberry vinegar — you can substitute other flavorful vinegars or lime juice, but strawberry vinegar is amazing in this dish.
Fresh ground black pepper
The mild strawberry vinegar is surprising and sophisticated and gives a taste of spring. The beets turn the black-eyed peas rosy, but they still stand out against the red and green of the beets – it is a beautiful dish. And as the vegan doctor says: “Eat your colors!”
Copyright 2016 Eva-Maria Simms.