Sriracha Beet & Greens Salad

  • Beet greens
  • 4-5 mini peppers
  • Garlic (thinly chopped)
  • Olive oil
  • Sriracha
  • Salt and pepper
  • Sliced almonds
  • Sesame seeds


Rinse beet greens and peppers well.

Heat olive oil on medium heat and add garlic.

Add chopped mini peppers and sautée for 2-3 minutes.

Place beet greens and cook until the leaves are wilted down.

Give a good the veggies a good squeeze of Sriracha and add a dash of salt and pepper to taste.

Garnish with sliced almonds and sesame seeds. Serve warm. Enjoy!

This entry was posted in Food.

Leave a Reply