Beet Green Salad Recipes

Beet Green Chopped Salad

  • 1 bunch of beets, including fresh looking greens
  • olive oil for cooking
  • 4 scallions, white and light green parts
  • 1 cup cooked and cooled quinoa
  • 1 small avocado, diced
  • 1/4 cup toasted sunflower seeds

Tahini dressing

  • 2 Tbsp. tahini
  • 1 Tbsp. lemon juice
  • 1 Tbsp. apple cider vinegar
  • 1-2 tsp. agave nectar, depending on desired sweetness
  • 3 Tbsp. water, or as needed
  • hefty pinch of salt and pepper
  • 1 clove of garlic finely minced
  • 1 Tbsp. extra virgin olive oil
  • 1 Tbsp. finely chopped chives

Preheat the oven to 450′. Cut the greens from the beets at their stem. Rub a bit of olive oil on the skin of the beets, sprinkle with salt and wrap them all in a foil pack. Set on the middle oven rack and cook for 45-55 minutes until you can easily piece through with a knife. Set them aside to cool.

While the beets roast, clean and dry the greens. Chop off and discard the long red stems. Chop the greens and put them in a large mixing bowl. To prepare the dressing, whisk together the tahini, lemon juice, vinegar, agave and water. Mix in the garlic, hearty pinch of salt and pepper and drizzle in the olive oil while whisking. Add more water if you prefer it thinner. Mix in the chives. Adjust to your taste and set aside.

Once the beets are cool enough to touch, you should be able to just push the skin off with your fingers. Use a paring knife to help it along. Dice the peeled beets. Thinly slice the scallions. Add the beets, scallions, quinoa and avocado to the mixing bowl and toss with a generous amount of dressing (note: the salad will turn pink from the beets. If this bothers you, you can toss everything without the diced beets, and sprinkle them on top). Sprinkle in the sunflower seeds, give it one more toss.

Beet Greens Salad

  • Greens from 1-2 bunches beets
  • Salt and pepper, to taste
  • 3 tablespoons olive oil
  • clove garlic, finely chopped
  • tablespoons lemon juice
  • 1/4 red onion, very thinly sliced
  • ripe tomato, coarsely chopped
  • 1/4 cup slivered almonds, toasted until golden

Rinse the greens thoroughly in several changes of water. Bring a large pot of salted water to a boil. Add the greens. Blanch 1 minute. Drain and rinse with cold water. With your hands, squeeze out the excess liquid. Chop the greens coarsely. In a large skillet, heat 2 tablespoons of the olive oil. When it is hot, add the greens, garlic, salt, and pepper. Cook, stirring constantly, for 2 minutes or until the greens are tender but still bright colored. Transfer the greens to a bowl. In a small bowl, whisk the lemon juice, salt, pepper, and remaining 1 tablespoon olive oil. Pour the mixture over the greens and toss well. Add the onion, tomato, and almonds. Toss again. Taste for seasoning and add more salt and pepper if you like

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