This is a simple but delightful recipe for utilizing a vegetable that is high in beneficial elements. Beets are high in fiber, vitamins (particularly A and C, as well as trace amounts of B vitamins), and minerals (particularly potassium and iron).
11 oz beet leaves
2 oz ripe avocado pulp
1-2 tbsp lemon juice
1 tbsp pickled capers
Allow the capers to release excess salt in a glass of water. Cook the beets in boiling water to soften the plant fibers and release the oxalates in the leaves. Drain them and lay them out on a plate to cool.
Place the avocado pulp on a plate, drizzle with lemon juice, and mash with the tines of a fork to produce a cream.
Drain and cut the capers before adding them to the avocado cream. Shred the cooked beets, remove excess water and add them to the dressing. Mix thoroughly and enjoy.
You can also make this recipe using spinach instead of beet greens, it will be still delicious!