Beets from a local organic farm often come with beautiful epi-nutrient-rich greens still attached. Great care is taken to use the whole plant, as the greens are packed with folate, the most vital nutrient in genetic expression and DNA replication and repair. Beet greens are also a great source of betaine, and both betaine and folate keep the methylation cycles humming as major methyl donors that recycle homocysteine back to methionine.
Raw beet greens have a strong mineral flavor that is mellowed when combined with the milder cabbage, making this a great recipe for those adjusting to more dark leafy greens. The ratio of cabbage to beet greens can be tailored to taste, with a gradual shift toward half and half over time.
Prep Time: 25 minutes | Passive Time: 20 minutes | Serves: 4
Ingredients:
For the Slaw:
- 8 ounces beet greens thinly sliced (about 4 loose cups)
- 8-10 ounces cabbage shredded (about 4 loose cups)
- 2/3 cup slivered almonds raw
- 1/2 cup unsweetened tart dried cherries or cranberries halved
- 1 medium apple julienned/match-stick cut
For the Sweet Mustard Dressing:
- 1/4 cup extra virgin olive oil
- 2 tbsp apple cider vinegar
- 1 tbsp honey or maple syrup (optional)
- 1 tbsp. whole-grain dijon mustard
- 1 clove garlic minced
- 1/4 tsp. salt
- black pepper to taste
Instructions:
- Combine thinly sliced beet greens and cabbage in a large bowl.
- Toast slivered almonds in a dry pan over medium-low heat for about 2 minutes. Stir and continue toasting for another 2 minutes, or until golden and fragrant.
- Add the almonds, cherries/cranberries, and apple to the mixed greens.
- Combine all dressing ingredients in a bowl and whisk until well mixed. Pour over slaw and toss well.
- Let sit for 20 minutes before serving. Enjoy!
Recipe Notes:
- Store covered in the refrigerator for up to 3 days. The flavors will continue to meld and greens will soften.
- Be sure to rinse beet greens well to remove residual soil or sand.
- Option to substitute pumpkin or sunflower seeds for the almonds.
- Option to substitute pomegranate seeds or fresh berries for dried fruit, add immediately before serving.
Recipe by Hayley Joy Woldseth / Kara Fitzgerald, ND
