2-3 Cooked and chopped beets
1/2 Bunch of turnip greens (PGI)
1 tablespoon lemon zest
2 tablespoons organic peanut butter
- Boil the chopped beetroot with a bottom of water for 5 minutes. Strain the water and reserve it.
- Boiling or steaming turnip greens
- Puree the beets and turnip greens with the other ingredients and a little of the cooking water until you achieve the desired consistency.
Served on boa migalla bread (Caaveiro wheat bread or chestnut bread) (IGP)