Baby Beet Greens With Spicy Mediterranean Vinaigrette Recipe

Cooking Directions

• STEP 1.In a large bowl, combine baby beet greens, cherry tomatoes, and sliced red onion.
• STEP 2.In a separate bowl, whisk together olive oil, lemon juice, garlic, cumin, paprika, red pepper flakes, salt, and pepper to make the vinaigrette.
• STEP 3.Pour the vinaigrette over the beet greens and toss to coat.
• STEP 4.Let the salad sit for 10 minutes to allow the flavors to meld together before serving.

Storage and Serving

• Store leftover salad in an airtight container in the refrigerator for up to 2 days.
• Serve the salad chilled as a side dish or as a light lunch.