Root to Top Beet Salad

We don't like wasting food, so hears a great way to use almost the entire beet all in one recipe.

Serves 2-3


1 bunch red or chioggia beets with greens attached

  • 2 Tbsp olive oil
  • 2 Tbsp balsamic or red wine vinegar
  • Salt and black pepper
  • Optional:  Soft Goat Cheese (buy a small log of plain, herb, honey or other goat cheese as it crumbles nicely)

  • Directions

    1. Preheat oven to 350 degrees .
    2. Cut the greens from the beets by slicing the top off the beet and cut off the root tip
    3. Cut off stems from the leaves and compost or discard stems (Note: you can cook the stems by cutting them into inch long pieces and sauteing them for about 10 minutes prior to adding the leaves, but be aware they can be a bit fibrous) 
    4. Slice the beet greens into about 1" slices and set aside
    5. Toss beets in 1 Tbsp olive oil
    6. Roast the whole beets stem side down on a baking sheet or wrap individually in foil for 45-60 minutes or until tender.
    7. Peel and slice the beets into bite sized pieces or slices when they are cool enough to handle.
    8. In a large skillet, cook the greens in 1 Tbsp hot oil until barely wilted, roughly 1 minute.
    9. Mix in the sliced beets; drizzle with vinegar and season to taste with salt and pepper
    10. Serve warm or at room temperature.
    11. Optional:  Crumble goat cheese over beet salad

    Image courtesy of: Once Upon a Chef