A delicious and healthy salad of beet tops and kale leaves will serve as a good addition to any meat dish. It is worth noting that among the domestic types of cabbage, it is precisely the kale cabbage that is considered the most similar to wild varieties. If you haven't tried it yet, then this recipe is a good excuse to familiarize yourself with the taste of kale leaves.
It is necessary
- For six servings:
- 4 cups kale leaves
- - 2 cups beet tops leaves;
- - 1/4 cup green onions;
- - 4 teaspoons of peeled pumpkin seeds;
- - 30 g of Pecorino Romano cheese;
- - fresh lemon juice, olive oil, salt, sugar, black pepper.
Instructions
Step 1
In a deep bowl, combine lemon juice, olive oil, pepper, salt and sugar. Mix with a fork, whisking lightly. The result is a salad dressing, it suits not only this dish, but also any other light vegetable salads.
Step 2
Tear beet tops and kale with larger hands, put in a bowl with dressing, stir. Leave to infuse for 10 minutes at room temperature.
Step 3
Heat a large skillet over high heat, sprinkle pumpkin seeds on it, fry for five minutes, stirring occasionally, until golden brown. Pumpkin seeds must be peeled!
Step 4
Put the seeds, chopped green onions, cheese into thin strips in a bowl with herbs, mix gently. Serve the finished kale and beet leaf salad immediately. Can be used as a side dish for meat.
