Next time you’re at the grocery store, don’t let them cut off the beet tops! This Greek inspired salad uses both the beetroots and their tops, making a vitamin-packed dish!
Beets are one of my favorite veggies! Ever since I was a kid, I could eat a whole bowl all to myself and my face would be stained red!
I’m not sure if it’s a Greek thing or just my family, but we’ve always eaten both the beetroots and the leaves that are on top.
Nothing disappoints me more than when I go grocery shopping and the produce guy cuts off all the beet tops and throws them out! And often times if the tops are still attached, the cashier asks me if I want them removed!! NO!
Growing up my mom would just steam both the beetroots and the leaves, and serve them with olive oil and red wine vinegar. I love this way and still often prepare them like that. But, I decided to dress up the recipe a little and it’s been a huge hit in our house!
If you’ve never cooked/eaten the tops, I hope you’ll give them a chance!
Greek Beet Salad
Next time you’re at the grocery store, don’t let them cut off the beet tops! This Greek inspired salad uses both the beetroots and their tops, making a vitamin-packed dish!
Ingredients
- 1 bundle of beets, fresh with leaves
- ¼ tsp garlic powder
- 2 Tbsp red wine vinegar
- 2 Tbsp extra-virgin olive oil
- ¼ cup fresh parsley, chopped
- Salt and pepper, to taste
Instructions
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Preheat oven to 400 degrees.
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Cut off tops and set aside.
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Clean beetroots, removing all dirt.
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Wrap each beetroot in foil and roast in oven for about one hour, or until fork tender.
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Wash off beet tops, removing all dirt.
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Chop the beet tops into small pieces.
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Add a little water (about 2 Tbsp) to a pan, and cook tops until wilted and soft (don’t overcook). Then remove from water and set aside.
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Remove beetroots from foil and set aside to cool.
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Once cooled, rub the skin off and cut into bite-size pieces.
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Add beetroots and tops to bowl. Add garlic powder, salt, pepper, red wine vinegar, olive oil and fresh parsley. Toss so everything is evenly mixed.
Enjoy!
I had a similar recipe I found in a Greek cookbook lined up tonight and somehow I found this post. I leaned heavily on your version and it was a huge hit. My husband went back for seconds. Thanks for posting, I really enjoyed this dish.
Happy to hear you and your husband enjoyed it!!