Sweet and Tangy Beet Salad with Beet Greens

Beet salad with beet greens

Here’s a good way to combine beets with their nourishing greens. Both are lightly cooked and dressed in a sweet and tangy dressing.

Serves: 6 to 8

  • 1 large bunch beets, consisting of 4 to 5 good-sized beets
    with a good quantity of greens
  • 2 scallions, thinly sliced
  • 2 tablespoons minced fresh dill
  • 2 tablespoons apple juice or cider
  • Juice of 1/2 to 1 lemon, to taste
  • 1 tablespoon agave nectar (or other liquid sweetener),
    or more, to taste
  • 2 teaspoons sesame, hemp, or chia seeds, optional
  • Salt and freshly ground pepper to taste

Separate the greens from the beets about 1 inch from where they begin. Rinse the beets, then cook or microwave them until tender. The cooking time will vary widely depending on their size and age. Let the beets cool.

Shortly before you’d like to serve this, wash the greens well, cut the leaves away from the stems, and discard the stems. Slice the leaves into ribbons, then steam with a very small amount of water in a saucepan or skillet until bright green and just tender, about 3 to 4 minutes. Place in a colander, rinse briefly with cool water, then squeeze out as much liquid as possible.

When the beets are cool, trim the stem ends, then peel, quarter, and slice them. Combine in a mixing bowl with the greens, scallions, and dill. Combine the apple juice, lemon juice, and honey in a small bowl and stir together. Pour over the beets and toss.

Add the optional seeds and season gently with salt and pepper (this may not need salt at all—taste first!). Toss well again. Refrigerate for at least an hour before serving, or make a day ahead.

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