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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
  • 8 to 10 baby beets with greens
  • 1/2 cup Raspberry Balsamic Vinegar
  • 2 teaspoon honey
  • 1/4 cup virgin olive oil
  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

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