Asian Mixed Greens with a Warm Spring Garlic and Beet Vinaigrette
Author: Lisa Colburn Stewart
- 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)
- Remove beet greens from the beet and cut off the end of the napa cabbage.
- Rinse all greens and dry wrapped in a towel or using a salad spinner. Cut into bite-size pieces.
- 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.
- Put the sesame oil, beets and remaining spring garlic in a medium frypan over medium heat and saute 5 minutes until beets slightly soften.
- Add the beet greens and saute until just beginning to wilt.
- Meanwhile, place the bok choy and napa cabbage into a salad bowl.
- Add soy sauce, vinegar, honey to the pan and stir until the honey is dissolved.
- 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/
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