Asian Mixed Greens with a Warm Spring Garlic and Beet Vinaigrette
 
 
A warm soy vinaigrette is tossed with fresh baby bok choy and baby napa cabbage.
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Ingredients
  • 1 baby beet with greens attached, peeled and chopped into small cubes
  • 4-5 Spring garlic bulbs (the same size as scallions, usually only found at the farmers market)
  • 1 small head of baby napa cabbage
  • 2 handfuls baby bok choy
  • 2 Tablespoons toasted sesame oil
  • 1½ teaspoons soy sauce
  • 2 teaspoons rice vinegar
  • 1½ teaspoons honey
  • 2-3 Tablespoons sesame seeds or slivered almonds (optional)
Instructions
  1. Remove beet greens from the beet and cut off the end of the napa cabbage.
  2. Rinse all greens and dry wrapped in a towel or using a salad spinner. Cut into bite-size pieces.
  3. Remove roots from spring garlic and the top 2 inches of the greens, chop small, reserve 1 Tablespoon of greens and whites and set aside.
  4. Put the sesame oil, beets and remaining spring garlic in a medium frypan over medium heat and saute 5 minutes until beets slightly soften.
  5. Add the beet greens and saute until just beginning to wilt.
  6. Meanwhile, place the bok choy and napa cabbage into a salad bowl.
  7. Add soy sauce, vinegar, honey to the pan and stir until the honey is dissolved.
  8. Pour warm vinaigrette over the greens, toss to combine. After plating, top with reserved Tablespoon of garlic and sesame seeds or almonds, if desired.
Recipe by FamilyandForks at https://www.familyandforks.com/asian-mixed-greens-warm-spring-garlic-beet-vinaigrette/