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)