Beet Greens with Mustard Soy Dressing

Beet greens are the leafy end of beetroot. P1 Skinny Rules require you to discard the roots and stems, only use the leaf. It is similar to Swiss Chard



  • 1 cup baby Beet greens
  • 1 tsp Mustard powder
  • 1 tsp wheatless Tamari OR Braggs Liquid Aminos ('soy')
  • juice of 1 Lime
  • salt
  • pepper


  1. Lightly blanch the beet greens in boiling water. Remove from the heat, strain and refresh the leaves in a bowl of iced water to stop the cooking process
  2. After a few seconds, strain and place in a serving bowl together with the other ingredients. Toss and season to taste
  3. Serve

NOTE: Goes well with meat dishes