There is nothing more nutritious than a bowl of beans during pregnancy. Beans pack protein and complex carbohydrates into a tiny, tasty package. This hot salad offers a unique twist to eating beans out of the can. Beets grow with tender leaves attached to the fruit. These greens are a fantastic source of fiber and potassium.

INGREDIENTS

2 large bunches of beets with greens attached
1- 16 ounce can of cannellini beans, rinsed and drained
3 garlic cloves, minced
¼ cup olive oil
Minced green onions, to taste
Dried oregano, to taste

DIRECTIONS

1. Separate the greens from the beets.
2. Rinse the greens well, picking out any bad spots in the leaves.
3. Peel and chop one beet.
4. Boil the beet until just starting to soften.
5. Remove from heat.
6. Heat 3 TB of olive oil in a large skillet over medium heat.
7. Add green onions to the olive oil and cook for one to two minutes.
8. Toss the greens in the olive oil to wilt.
9. Remove from skillet and reserve on plate.
10. Toss cannellini beans in the skillet over medium heat. Add a touch more olive oil if needed.
11. After two to three minutes, remove from heat.
12. In a small bowl, mix the remaining olive oil with oregano.
13. Toss beet greens and cannellini beans together.
14. Serve topped with drizzled olive oil and topped with beets.

Nutritional Benefit: Fiber, Full Fat Olive Oil, Omega 3 Fatty Acids, Potassium.

Category: Appetizer, Lunch, Dinner.