arugula with steamed beetsThe season of fresh, local produce is near, and I could not be more excited. It’s a time of sunshine, fresh air, warmth, and simple, easy dishes that energize and inspire.

This little dish is one of those simple, inspiring creations. I was delighted to find big bunches of beets on sale at Choices the other day, and collards are a staple in our house any time we can get them. I combined the bitterness of the greens with the sweetness of the beets, made a couple gestures with my magic wand, and voila – a delicious, nutritious light meal for two.

Ingredients (all organic) – Salad for two

1 bunch of collard greens, chopped and steamed

2 large yellow beets, sliced and steamed (usually takes about 15-20 minutes, covered)

A liberal dosing of balsamic vinaigrette

1-2 tbsp of sunflower seeds

Combine your ingredients, toss in the vinaigrette, and enjoy as a side, or dish up a heftier portion for a main.

Freshly yours,

Jen.

 

 

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