Baby Beets and Beet Green Salad

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I love beets. I decided to plant some in an old wheel barrow this year. They took off like crazy, but they are only getting about as big as a large radish. I learned the wheel barrow is not deep enough. So I harvested the biggest ones and came up with this really delicious baby beet salad! You can find baby beets at farmer’s markets too.baby beets

Here’s How to Do it:

Scrub the beets and rinse the greens. Then cut the greens off the beets and gently rinse them. Set aside.

Bring a pot of water to a boil. Add the beets and reduce to simmer. Cook for about 5 minutes, then add the greens and simmer another 3-5 minutes.

baby beets

Drain the beets and greens and chill. While the vegetables are chilling, make the balsamic reduction.

Place the vinegar and honey in a small sauce pan. Bring to a boil then reduce heat to low. Continue to simmer until it has reduced to half and is a syrup consistency.

Chill.

When you are ready to serve, cut the beets and greens into bite sized pieces.

baby beets

Add the olive oil to the balsamic reduction and whisk until it’s all well blended.

Pour over the vegetables and gently toss. Grate some parmesan cheese over the top and serve and enjoy!

baby beets

There is a slight bitterness from the greens, sweetness from the beets and a gentle tartness of the dressing. Your mouth will thank you! Goes great with Grilled Ahi with Raspberry Salsa.

beets

© Copyright 2020 The Lazy Gastronome

5 from 1 vote
Baby Beets and Beet Greens Salad

This salad has a slight bitterness from the greens, sweetness from the beets and a gentle tartness of the dressing. Your mouth will thank you!

Course: Salad, Side Dish, vegetable
Cuisine: American
Keyword: balsamic, beet, beet greens, beets, chilled, salad, summer
Servings: 4 servings
Author: HelenFern
Ingredients
  • 8 to 10 baby beets with greens
  • 1/2 cup Raspberry Balsamic Vinegar
  • 2 teaspoon honey
  • 1/4 cup virgin olive oil
Instructions
  1. Cut the greens off the beets and gently rinse them. Set aside.

  2. Bring a pot of water to a boil. Add the beets and reduce to simmer. Cook for about 5 minutes, then add the greens and simmer another 3-5 minutes.

  3. Drain the beets and greens and chill. While the vegetables are chilling, make the balsamic reduction.

  4. Place the vinegar and honey in a small sauce pan. Bring to a boil then reduce heat to low. Continue to simmer until it has reduced to half and is a syrup consistency. Chill. 

  5. When you are ready to serve, cut the beets and greens into bite sized pieces. Add the olive oil to the balsamic reduction and whisk until it's all well blended.

  6. Pour over the vegetables and gently toss. Grate some parmesan cheese over the top and serve and enjoy!

Recipe Notes

© Copyright 2020 The Lazy Gastronome

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3 Responses to Baby Beets and Beet Green Salad

  1. Pingback: Raspberry Salsa with Grilled Ahi - The Lazy GastronomeThe Lazy Gastronome

  2. 5 stars
    Thank you for hosting! This is what I featured the week of 7-13 to 7-17 on my blog. On Tuesday was an Easy Graham Cracker Crust. Wednesday saw Candied Citrus Fruit. Thursday was a Citrus Cheesecake. And winding up this Citrus Week was my post, Tip Friday Cutting In aka Creaming. Enjoy!

  3. ********************************************************
    Thank you for sharing at #OverTheMoon. Pinned and shared. Have a lovely week. I hope to see you at next week’s party too! Please stay safe and healthy. Come party with us at Over The Moon! Catapult your content Over The Moon! @marilyn_lesniak @EclecticRedBarn
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