Use this to stir into your favorite cooked grains. Serve it up with additional balsamic vinegar and extra virgin olive oil. It is also good as a spread in sandwiches or a topping for pasta; warm it gently before putting on top of hot pasta.
Use beets in another recipe or juice them.
1 bunch fresh beet greens, long stems removed
1/4 cup pine nuts, soaked 1-2 hours and dried or lightly toasted (also can use Brazil nuts)
1 tablespoon chopped garlic
1-2 tablespoons extra virgin olive oil
2 teaspoons fresh minced basil
1 tablespoon nutritional yeast
Mineral sea salt, to taste
Balsamic vinegar (optional)
Lightly steam beet greens over simmering water for two minutes. Run cold water over them to prevent further cooking. Roughly chop and transfer to a food processor. Add garlic, olive oil, basil, nutritional yeast, sea salt, and vinegar (or use vinegar to drizzle over your dish), process until consistent, but not pasty.