Beets and greens with whipped feta spread from The Sprouted Kitchen: A Tastier Take on Whole Foods (page 182) by Sara Forte

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Notes about this recipe

  • contrarywise on February 15, 2026

    Made with beautiful golden beets and their greens from Santa Monica Farmer’s Market. Used Gorgonzola instead of feta as suggested. A milder cheese would have let the beet flavour come through more, but was still a great way to eat beets and greens together. Served as a composed salad rather than an individual appetizer. Would make again.

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