Beet Greens and Candy Striped Beet Salad
Did you know that you can eat the beet greens that are attached to the beets? All too often, the beet greens are cut off and beets are purchased loose, but look for beets with fresh looking greens because this is a power house combination of nutrition and good eats.
Beet greens are not hearty like kale but have more body than spinach. They cook very easily and quickly, but they don’t cook down.
I know you like beets because these roasted golden beets are always in my top five posts. By now, you know I like beets because I’ve prepared them many times, such as in this beet pasta and my personal favorite, this beet crostini.
I could think of lots of ways to prepare beets and beet greens together, but today, I bring you a simple salad, taking very little prep work.
The beets were roasted in foil in the oven long enough that the outside skins rubbed right off, saving on peeling. The greens were trimmed, boiled and both beets and greens were drizzled with olive oil and vinegar and just for fun I threw a few toasted walnuts and red pepper flakes into the mix. I used a homemade chive vinegar (recipe coming). It added just the right bite but this can be made with any white vinegar. Apple cider, white balsamic and champagne vinegar are good choices. You can use any variety of beets, but I was lucky enough to find candy cane beets which are so pretty when cut.
If you love this recipe, please share by pinning and spread the good beet news.
So tell me, are you a beets fan and have you eaten beet greens before?
- 1 bunch of candy stripe beets with greens
- 1 bunch of golden beets with greens (you can use only one bunch of whatever beets you choose for this salad)
- 1 clove garlic
- olive oil
- chive vinegar (or any white vinegar)
- sea salt
- black pepper
- handful toasted walnuts
- Preheat oven to 400 degrees.
- Cut beets off. Wash thoroughly. Throw into boiling water. Cook for about a minute. Put into an ice bath to retain the green color.
- Wrap beets with tin foil. Roast for about 45 minutes or until tender. Using paper towels slip skins off. (Cool first just enough to handle).
- In a pan with a little olive oil, fry a garlic clove just until golden. Remove
- and add in beet greens. Saute for a few minutes in olive oil just to warm.
- Place into a bowl. Splash greens with a little chive (or any other white) vinegar.
- Slice beets into chunky quarters. Drizzle with olive oil and vinegar. Place on beet greens with walnuts. Can be eaten warm, cold, or at room temperature.
I picked up some local early summer beets with greens because they looked so good. This recipe was awesome and we’ll be making it again! Yum!
Good for you. I love when people make these healthy vegetable dishes. I’m so glad you enjoyed it.
Yes I think I may even prefer the leaves to the beets!
Yes, I did know that. The taste is fantastic and I use the greens in all sorts of recipes. Your salad is so beautiful and sounds delicious!
It took me a long time, but I finally fell in love with beets a couple of years ago. This salad look like a fantastic way to highlight them!
You know I love my beets and I am so happy you used the whole thing! GREG
I love this! So resourceful with the greens and I just love beets (now) – it took awhile to develop a taste for them, but now I’m hooked.
Lynda, my husband didn’t like them either, but now he does after having them made differently than those canned beets he grew up with.