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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

  1. Preheat oven to 400 degrees.
  2. Cut off tops and set aside.
  3. Clean beetroots, removing all dirt.
  4. Wrap each beetroot in foil and roast in oven for about one hour, or until fork tender.
  5. Wash off beet tops, removing all dirt.
  6. Chop the beet tops into small pieces.
  7. 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.
  8. Remove beetroots from foil and set aside to cool.
  9. Once cooled, rub the skin off and cut into bite-size pieces.
  10. 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.