Beet-green salad proves the whole beet belongs on the plate: roasted beets and their steamed greens arranged with tomatoes and cucumber under a bright citrus vinaigrette. Champagne vinegar, orange and lemon juice, mustard, and honey make a dressing that plays beautifully against the beets' earthy sweetness. Zero-waste, deeply colorful, and elegant enough for company.
SERVES 4
If you include any dairy in your diet, the addition of burrata, a creamy, fresh Italian cheese, elevates this salad to the next level.
INGREDIENTS
6 beets
sea salt
1 tbsp/15 ml extra-virgin olive oil
Leaves from 2 bunches of beets, roughly chopped
FOR THE VINAIGRETTE:
1 tbsp/15 g shallot, finely chopped
2 tbsp/30 ml champagne vinegar
2 tbsp/30 ml fresh orange juice
2 tbsp/30 ml fresh lemon juice
¼ tsp lemon zest
1 tsp/5 g stone-ground mustard
1 tsp/7 g raw honey
sea salt and pepper to taste
¼ cup/60 ml extra-virgin olive oil
2 tomatoes, sliced into 1-inch/2-cm wedges
1 cup/180 g cucumber, half peeled and chopped
COOKING INSTRUCTIONS
Preheat oven to 400°F/204°C. Wash, dry and trim beets. Reserve beet greens. Place beets in a shallow baking dish. Sprinkle with sea salt and drizzle with olive oil. Bake for 40 minutes. Let the cooked beets cool for 5 minutes. Place a steamer basket in a large pot. Bring a small amount of water to a boil. The water should not come into the basket. Place beet leaves in the basket and steam for 5 to 7 minutes or until soft. Peel the beets by using a paper towel to slide the skin right off. Cut each beet into quarters and set aside.
Make the citrus vinaigrette by mixing all ingredients except olive oil in a medium bowl. Slowly whisk in olive oil. Adjust salt and pepper to taste. Arrange beets, beet greens, tomatoes and cucumbers on 4 separate plates. Sprinkle with sea salt and drizzle with citrus vinaigrette.
Pro Tips
- Reserve the beet greens the moment you trim the roots — they're packed with nutrients and steam in just 5 to 7 minutes into silky, chard-like greens.
- Peel the roasted beets with a paper towel while they're still warm; the skins slide right off and you'll stain your hands far less.
- Steam the greens with the water below the basket, not touching it — boiling water turns them waterlogged and dull.
- Whisk the olive oil in slowly at the end; a proper emulsion clings to the beets instead of pooling on the plate.
- If you include dairy, torn burrata on top takes this salad to an entirely different level of luxury.
Frequently Asked Questions
How far ahead can I roast the beets?
Roast them up to three days ahead and refrigerate whole. Peel and cut just before assembling so they don't dry out.
What can I do with leftover beet greens?
Any beet greens work here, not just the ones from this bunch. Sauté extras with garlic as a side dish, or freeze them for smoothies and soups.
Can I use golden beets?
Yes — they're slightly sweeter and milder, and they keep the salad from bleeding red onto everything. A mix of red and golden beets looks stunning.
Is this salad paleo?
Entirely — roasted beets, fresh vegetables, and a honey-mustard vinaigrette made with olive oil. It's naturally gluten-free and dairy-free as written.
Recipe Card
Ingredients
Method
- COOKING INSTRUCTIONS Preheat oven to 400°F/204°C. Wash, dry and trim beets.
- Reserve beet greens.
- Place beets in a shallow baking dish.
- Sprinkle with sea salt and drizzle with olive oil.
- Bake for 40 minutes.
- Let the cooked beets cool for 5 minutes.
- Place a steamer basket in a large pot.
- Bring a small amount of water to a boil. The water should not come into the basket.
- Place beet leaves in the basket and steam for 5 to 7 minutes or until soft.
- Peel the beets by using a paper towel to slide the skin right off.
- Cut each beet into quarters and set aside. Make the citrus vinaigrette by mixing all ingredients except olive oil in a medium bowl. Slowly whisk in olive oil.
- Adjust salt and pepper to taste.
- Arrange beets, beet greens, tomatoes and cucumbers on 4 separate plates.
- Sprinkle with sea salt and drizzle with citrus vinaigrette.
Nutrition
Tried this recipe?
Let us know how it was!More Recipes You'll Love
Kitchen essential: soup
