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.
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: