Beet Green Salad Recipes

BEET GREEN SALAD

Steps:

• Mash garlic with kosher salt with the side of a chef's knife on a cutting board to form a paste.
• Whisk garlic paste, olive oil, sherry vinegar and Dijon in a small bowl.
• Place greens and feta in a large bowl.
• Pour dressing over greens, season with pepper and toss to combine.

BEETS & GREENS SALAD

Steps:

• Place greens in a large bowl. Drizzle with vinaigrette; toss to coat. Top with beets, cheese and pumpkin seeds. Serve immediately.

SIMPLE AND DELICIOUS BEET GREENS

Steps:

• Bring a large pot of lightly salted water to a boil. Add the beet greens, and cook uncovered until tender, about 2 minutes. Drain in a colander, then immediately immerse in ice water for several minutes until cold to stop the cooking process. Once the greens are cold, drain well, and coarsely chop.
• Heat the olive oil in a large skillet over medium heat. Stir in the garlic and red pepper flakes; cook and stir until fragrant, about 1 minute. Stir in the greens until oil and garlic is evenly distributed. Season with salt and pepper. Cook just until greens are hot; serve with lemon wedges.

BEET SALAD

Steps:

• Preheat oven to 450 degrees F (230 degrees C). Coat beets lightly with oil and roast for approximately 45 minutes, or until tender. Allow to cool thoroughly, then peel and dice.
• For the dressing, place lemon, vinegar, honey, mustard, and thyme in a blender. While blender is running, gradually add 1/2 cup of oil. Season to taste with salt and pepper. Place spring lettuce mix in a salad bowl, pour desired amount of dressing over greens, and toss to coat.
• Rinse endive, tear off whole leaves, and pat dry. Arrange 3 leaves on each plate. Divide dressed salad greens among them, and top with diced beets and feta cheese.

ROASTED BEET SALAD WITH BEET GREENS AND FETA

Steps:

• Preheat oven to 375°F. Whisk oil, vinegar and garlic in small bowl to blend. Season dressing generously with salt and pepper.
• Cut green tops off beets; reserve tops. Arrange beets in single layer in 13x9x2-inch baking dish; add 1 cup water. Cover; bake until beets are tender when pierced with knife, about 1 hour 10 minutes. Peel beets while warm. Cut beets in half and slice thinly. Transfer to large bowl. Mix in capers and 1/4 cup dressing. Season with salt and pepper.
• Cut stems off beet greens; discard stems. Wash greens. Transfer greens, with some water still clinging to leaves, to large pot. Stir over high heat until just wilted but still bright green, about 4 minutes. Drain greens; squeeze out excess moisture. Cool; chop coarsely.
• Transfer greens to medium bowl. Toss with enough dressing to coat. Season to taste with salt and pepper.
• Arrange beets in center of platter. Surround with greens; sprinkle with feta. Drizzle with any remaining dressing.

BEET SALAD WITH MIXED GREENS

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Place a sheet pan on the lower oven rack.
• Place beets on a sheet of aluminum foil. Drizzle with 1 tablespoon oil. Fold edges of the foil around the beets to make a sealed pouch.
• Place pouch on the center rack of the oven, so the sheet pan below can catch any drippings. Roast until beets are tender when pierced with a knife, 50 to 60 minutes. Remove beets from the oven. Open the pouch and allow to cool.
• Rub a paper towel on the cooled beets to remove skin. Cut into small pieces. Drizzle with remaining 1 tablespoon olive oil and season with salt and pepper. Set aside.
• Chop grapefruit segments. Transfer fruit and any accumulated juices into a small bowl.
• Combine mustard greens, beet greens, romaine lettuce, chopped grapefruit and juice, red onion, 1/4 cup olive oil, garlic, and lemon juice in a large bowl; mix well. Season with salt and pepper.
• Divide greens among 6 salad bowls. Top with roasted beets and garnish with goat cheese and dill.