Got beet tops? They are edible and so delicious! They are also packed with nutrients! This wilted beet too salad is simple to make and is perfect as a side dish to any meal.
I grew beets in my garden a few years ago for the first time and I was so excited to get the actual beets but didn’t realize how much I would love the beet tops! Beets are a fully edible plant and if you are lucky enough to get the whole plant from the store then you should definitely enjoy the tops as well. The tops have a milder taste than a beet root however, it’s a bright, refreshing and hearty green.
One issue you may run into with beet tops is they wilt quickly in the refrigerator, if you find they have wilted you can place them in cold water for about an hour and they will return to life again. This recipe just barely wilts them and I prefer to have them fully hydrated when using them for a salad.
What you need to make this wilted beet top salad:
serves 4
- 6 leaves and stems – stems diced and leaves roughly chopped
- 1 tablespoon olive oil
- pinch salt
- 2 tablespoons gorgonzola or feta cheese or feta – optional
- 1/3 cup walnuts -whole or pieces
- 2 tablespoon dried cranberries
For the dressing:
- 1 tablespoon red wine vinegar
- 1 teaspoon sugar
- pinch of salt
- 1 tablespoon olive oil
Instructions
- Add your chopped beet greens to a large pan with olive oil.
- Sprinkle with a generous pinch of salt and sauté until beet green begin to wilt then remove from heat.
- Place in serving dish and add Gorgonzola cheese, walnuts and cranberries.
- Whisk together all of the dressing ingredients then drizzle over your salad and enjoy.
Here are a few other recipes you may like:
Grilled Chicken Cobb Salad
Vegetable Packed Pasta
Grilled Vegetable and Black Bean Tacos
Asian Vegetable Soup
Wilted Beet Top Salad
Ingredients
- 6 leaves and stems – stems diced and leaves roughly chopped
- 1 tablespoon olive oil
- pinch salt
- 2 tablespoons gorgonzola or feta cheese or feta – optional
- 1/3 cup walnuts -whole or pieces
- 2 tablespoon dried cranberries
- Dressing:
- 1 tablespoon red wine vinegar
- 1 teaspoon sugar
- pinch of salt
- 1 tablespoon olive oil
Instructions
- Add your chopped beet greens to a large pan with olive oil.
- Sprinkle with a generous pinch of salt and sauté until beet green begin to wilt then remove from heat.
- Place in serving dish and add Gorgonzola cheese, walnuts and cranberries.
- Whisk together all of the dressing ingredients then drizzle over your salad and enjoy.