Baby Beets and Beet Green Salad

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.

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.

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.

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!

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.

© Copyright 2020 The Lazy Gastronome

5 from 1 vote

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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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