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5 from 1 vote

Beet Greens and Beet Salad

A great duo of beets and beet greens, drizzled with olive oil and splashed with vinegar.
Course: Salad
Cuisine: American

Ingredients

  • 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

Instructions

  • 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.