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Easy Beet and Greens Salad

Easy Beet and Greens Salad

Sweet steamed beets, beet greens, spinach and blue cheese share a starring role in this perfect spring and summer salad.MORE+LESS-

4

cups baby spinach leaves, rinsed and spun dry

2

cups torn beet greens, rinsed and spun dry

1

lb small beets, steamed and quartered

4

oz blue cheese, crumbled

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  • 1

    Divide the spinach and beet greens evenly among four plates, arranging them around the plate. Top with beet quarters and blue cheese.

  • 2

    Drizzle the salads with a little olive oil and some balsamic vinegar.

No nutrition information available for this recipe

More About This Recipe

  • Beets are the sweet, dark crimson jewels of summer that are fabulous boiled, steamed, roasted and even raw. But their poor greens are so often overlooked. Once, at a farmer’s market, a farmer offered to “take care of them” for me – as in remove and dispose of them.While I appreciate the gesture (especially since they likely would have become compost), I declined … and was a little surprised. After all, beet greens are edible and delicious. They aren’t sweet like the beets themselves but rather bear a resemblance to a combination of romaine and chard. If you haven’t tried them, you should.Beet greens can be used in soups, sautéed like other greens or served raw like in my Easy Beet and Greens Salad.This fresh spring and summer salad is perfect for a light lunch. Baby spinach and torn beet greens make the bed of this salad. Then it’s topped with sweet steamed beets (boiled are ok too) and sharp blue cheese. Finally, dress it all up with a light drizzle of olive oil and good balsamic vinegar.When I say good balsamic vinegar, I really mean it. There are lots of sub-par options out there that have more tart bite than body. Those are ok for marinating or even some cooking applications. But for a salad, it’s totally worth it to spend the money to buy a balsamic vinegar that you love. Look for stores that let you try a taste before you buy it – that way you can test the flavor on your palate before dishing out $10 or more for the bottle.
  • If you like beets, get your fill with beet recipes like these that will color your summer delicious.

15 Ways to Eat Beet Greens (And Why You Should)

Think twice before you toss the leaves growing from your beets. Beet greens are sweet, mild, and cook up into the silkiest, most tender greens you'll ever eat. And the stems? They're far more delicious than those of kale and collards.

They're also more nutritious. Beet greens are some of the most nutrient-rich greens around, containing more antioxidants and other phytonutrients than the bulbous roots themselves, according to Jo Robinson, author of Eating On The Wild Side. In terms of general health benefits, beet greens are right up there with kale.

So if I had my choice between a plate of braised beet greens and one of braised kale, Iɽ pick the beet greens every time. They're much sweeter than kale, and the leaves cook up as silky as spinach. Plus, beet greens and stems get tender faster than kale.

Of course, in other to cook a batch of beet greens, you have to find them first.


What You Need to Make Roasted Beet Salad

Of course, you will need beets! Golden beets are just a bit sweeter, but my grocery store only had red this time. I can't wait to try the golden variety in this roasted beet salad recipe as they usually pair really well with balsamic.

In addition, you'll need salt (Maldon is my favorite), oranges, a fresh fennel bulb, arugula, salad greens, and walnuts. These ingredients combine to make the salad.

For the delicious vinaigrette dressing, you'll also need balsamic vinegar, fresh orange zest and juice, fresh lemon zest and juice, fresh lime zest and juice, rice wine vinegar, extra virgin olive oil, date paste, Dijon mustard, garlic, and salt and pepper.


Beet Appetizers and Sauces

In these vibrant spreads and sauces, aromatic spices like cumin and coriander play perfectly off the beets’ sweet, earthy flavor. If you’re on the fence about beets, these three beet recipes are bound to win you over.

Beet Muhammara Dip, page 71 of Love & Lemons Every Day
This creamy dip is my unconventional take on muhammara, a Syrian spread made from walnuts and roasted red peppers. Most often, I serve it as an appetizer with pita, crackers, and fresh veggies, but it’s also a wonderful sandwich spread or topping for a simple grain bowl.

Beet Tahini Sauce
I love all my tahini sauce variations, but if I had to pick a favorite, the beet tahini would be it. Roasted beets add a hint of sweetness, while cumin and coriander give it a delicious spiced flavor. Drizzle it over falafel, toss it with a salad, dot it onto avocado toast, or scoop it up with pita and veggies. Anything regular tahini sauce can do, beet tahini can do too.

Beet Hummus
Jazz up classic hummus by blending in roasted beets! Like in my beet tahini, they give this creamy dip a lightly sweet, earthy flavor that makes it addictive on just about anything.


Beet Greens Recipe…quick and easy

Try this easy beet greens recipe. I almost always buy beets with the beet greens still attached-you get two great ingredients in one! Beet greens are quick to cook up, full of nutrients, taste great, and look great, too. Serve this recipe over rice or quinoa as an entree, or serve it all on it’s lonesome as a side dish..
A printable copy of this recipe can be found at.
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Give this beet greens recipe a try and let me know what you think, and for more recipes check out the Chef Buck playlist:.
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Beet Greens Recipe Ingredients:
1 bunch BEET GREENS.
1 bunch GREEN ONIONS (chopped).
1 can diced TOMATOES.
4-5 cloves GARLIC (finely chopped).
2 Tbsp VINEGAR.
1-2 Tbsp OLIVE OIL.
SALT and PEPPER to taste.
HOT PEPPERS (chopped, to taste).
serve over QUINOA or RICE.
Beet Greens Recipe Recipe directions:.
Wash beet greens well and then separate the stalk from the leaves. Chop the stalk into bite-sized peices, and then rough chop the greens..
Heat olive oil in a skillet on medium heat..
Add garlic and, if desired, a little fresh hot pepper..
Let these ingredients cook for about a minute, and then add chopped green onion bottoms (reserve chopped green onion tops to add later).
Cook for 2 minutes and then add the chopped beet stalks..
Saute for 1-2 minutes and then add diced tomato. Bring the skillet back up to a simmer. Add salt and pepper and simmer for approx. 5 minutes..
Add in a little vinegar. I’m throwing in 2-3 Tbsp by the time the dish is complete, but adjust to taste. Add vinegar incrementally-it’s a lot easier to put in than to take out!
Simmer dish another 2 minutes..
Add in the leafy greens and most of the green onion tops-I reserve a little of the green onion tops for a garnish..
Cover and simmer 2 minutes..
And that’s it!
Adjust the seasoning as desired, and get it off the heat. Serve the greens over rice or quinoa as an entree or a side dish..
Give this beet greens recipe a try and let me know what you think, and bon appétit!
The music track is “Easy Jam” by Kevin MacLeod and is used with.
permission and licensed under a CC Attribution 3.0..
and can be found at: http://incompetech.com/music/royalty-free/index.html?isrc=USUAN1100245.
The music track is “Firmament” by Kevin MacLeod and is used with permission and licensed under a CC Attribution 3.0..
and can be found at: http://incompetech.com/music/royalty-free/index.html?isrc=USUAN1100480.
More great Kevin MacLeod music can be found at http://incompetech.com

Video taken from the channel: Chef Buck


How to Cook Beet Greens:

  1. Rinse the beet greens in a colander to remove any grit or dirt. Strip the thicker stems from the leaves (trimming and discarding any tough parts).
  2. Finely dice the stems and set aside. Roughly chop the tender leaves. Heat the olive oil in a medium skillet over medium-low heat.


3. Add the garlic and red pepper flakes. Sauté, stirring constantly, until just sizzling and fragrant, do not allow the garlic to gain color. Add the diced stems and sauté, stirring frequently, for 2 to 3 minutes or until tender.

4. Add the chopped leaves to the skillet, a pinch of salt, and toss with tongs to coat in the garlic olive oil mixture. Sauté over medium heat, tossing occasionally, until the greens are wilted and tender.

5. Season to taste. Garnish with freshly grated lemon zest (*I recommend using a microplane) and serve immediately.


16 of the Best-Ever Beet Recipes

There are many delicious methods for preparing beets, from roasting to pickling to eating them raw, steamed, or sauteed. And thanks to their sweet-but-earthy flavor, the root veggie pairs well with plenty of foods and seasons: they taste (and look) just as perfect sliced and served on top of a spring salad as they slow-roasted next to pork tenderloin with potatoes.

Here, we've rounded up some of our favorite easy-to-make beet recipes that you can serve at breakfast, lunch, dinner, even dessert (FYI, beets are delicious baked into muffins with tahini. If you didn't know, now you know).


WHAT TO SERVE WITH COOKED LEAFY GREENS

These simply sautéed leafy greens make such an easy and delicious side dish to almost any meal.

You can eat them alongside a protein and carbohydrate for a more &ldquotraditional&rdquo type of meal.

The greens also make a great addition to any kind of buddha bowl type of meal. Think something along the lines of these Greek brown rice bowls or these shredded Mexican beef bowls.

Usually, buddha bowls consist of a healthy grain, protein, vegetable and fat. The premise is to eat a variety of things in a bowl for a balanced meal. Usually, they are vegetarian in nature.

Sautéed greens like these beet greens and Swiss chard are the perfect addition to that type of meal!

And don&rsquot forget about the root vegetables that grow beneath some of these leafy greens!

If you&rsquore using turnip greens in this recipe, try this roasted turnip recipe to go alongside the greens.

For beet greens, this golden beet gratin or these beet chips are great options.

And, roasted radishes with rosemary are an easy way to use up radishes from radish greens.

OTHER WAYS TO USE COOKED LEAFY GREENS:

  • fold into a pasta dish (just like my creamy pumpkin pasta with kale!)
  • top a homemade pizza with the greens (drain any excess liquid first)
  • top or stuff chicken or pork and add some cheese (try incorporating into this stuffed chicken marsala recipe)

I hope you enjoy this simple and versatile side dish.

It&rsquos the perfect way to embrace summer greens or the bounty from a CSA share or farmer&rsquos market in a healthy and delicious way!


How To Make This Salad

Step 1: Make a paste with the garlic and salt. Mash and chop the garlic with the salt until it becomes a smooth paste. This will prevent the dressing from having large chunks of raw garlic.

Step 2: Whisk the dressing together.

Step 3: Assemble the salad by combining the greens and feta in a large bowl.

Step 4: Whisk the dressing and then drizzle over the top. Toss well to combine.


This cold beet salad is just a few simple ingredients.

Start with some roasted beets. I say approximately a pound, because you are just going with what the market sells as one bunch. This is a flexible recipe, so don’t stress over the exact amount.

Add in some feta cheese. If you prefer goat cheese, use that in this beet salad. I think goat cheese and beets pair beautifully as well. That is what I used in my Roasted Beet Salad.

Finally throw in some fresh basil. I love growing basil in my garden in the summer. One plant isn’t that much more than a fresh bunch at the grocery store and then I can have it all the time. If you don’t have a garden, just throw some in a pot on your window sill. You won’t be sorry.


Watch the video: Τριμμένα τεύτλα Εύκολη συνταγή Η γεύση είναι κάτι παραπάνω από υπέροχη Συνταγή τεύτλων (November 2021).