I used to get a little stressed when buying beets about what to do with the beet leaves. I knew I could eat them but I felt like I had to force myself to come up with some way to use them. I've since discovered that a quick warm salad is the way to go. This is the perfect use for your leftover lamb from the lamb roast! I'm still in the middle of Whole30, so this was a perfect lunch.
Warm Beet Salad with Lamb
10 min, serves 1
- Large handful of beet leaves (mine were the leaves of 3 beets)
- leftover lamb cut into bite size chunks, about 1 cup
- 2 T olive oil
- 1 large garlic clove, minced
- 1/4 c pumpkin seeds
- 1/8 t salt
- 1/4 t pepper
- 1/2 t balsamic vinegar
- 1 T cilantro, chopped (optional)
- Heat olive oil in skillet on medium heat
- Add minced garlic and let brown about 30 seconds, stirring occasionally
- Add pumpkin seeds and continue to brown with garlic, about another minute
- Add beet leaves and stir as they cook down
- Sprinkle on salt, pepper, and balsamic vinegar and continue to cook beet leaves
- Add the lamb and continue stirring until lamb is warmed through, about 1 1/2 minutes, depending on the size of your chunks
- Remove salad from skillet and place on plate. Top with cilantro.
I also put 2 fried eggs on top of mine and it was delicious!