Try this beet green recipe for the Passover / Pesach festival, an exotic Moroccan beet-green salad recipe. Jews in Morocco and Sephardim (Jews whose ancestors came from either Spain and/or Portugal) in general create many varieties of salads for the Passover / Pesach festival, and many of these recipes qualify as vegan recipes. The following beet green recipe is but one of those recipes that qualify as a vegan recipe.

Moroccan Beet Green Salad Recipe

Greens from 3 beets, including stems
1 teaspoon olive oil
1 tablespoon water
1 clove garlic, peeled and minced
1/2 teaspoon paprika
1/4 teaspoon salt
1 tablespoon lemon juice

Yields 3 servings.

Instructions for the Moroccan Beet Green Salad recipe:

  1. Separate beet stems from leaves and chop both.
  2. Sauté beet stems with oil and water in large frying pan over medium-high heat for 3 minutes.
  3. Add chopped leaves and remaining ingredients, except lemon juice, and sauté 5 minutes longer.
  4. Add lemon juice and sauté 1 minute more.
  5. Serve warm or chilled.

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