Beet Greens Salad Recipe

This beet greens salad recipe is a bright & fresh salad, made with in-season beet tops, & ready in 10 minutes.  This salad is creamy, flavorful, and covered in a tangy balsamic vinaigrette dressing and dotted with fresh cheese.

If you have extra beet greens, this salad is a simple no-waste recipe! Serve this fantastic summer appetizer for your next barbecue, cookout, or get together.

We love cooking with beets, and this beet greens salad is a great way to re-use your beet tops! Instead of discarding or composting the tops, chop up the beautiful greens into a delicious salad. This is a great starter salad, but hearty enough to enjoy as a whole meal – served with thick and crusty bread.

For this salad I love using a mix of textures – creamy cheese, soft olives, bright tomatoes, and crunchy walnuts for a little something different in each bite. I’ve also made this salad with sliced oranges, which add a really nice sweetness to the greens and cheese!

This Beet Greens Salad Recipe Is:

• Bright
• Fresh
• Creamy
• Herby
• Salty
• Tangy
• Vegetarian & Gluten Free

Eat Beet Greens for a No-Waste Recipe!

I used the raw beet greens for this salad, from a bunch of beets. I’m all about saving, reusing, or repurposing as much as I can in my kitchen. This salad is the perfect recipe to repurpose something you may be tempted to throw out. Instead of tossing the beet tops in the compost or garbage, you can repurpose them into a delicious and flavorful meal.  Sustainable living is all about saving anything we can from my kitchen, and this beet greens salad is a great way to avoid letting delicious produce go to waste!

What’s In This Beet Greens Salad Recipe?

See the recipe card below for full ingredient amounts and recipe instructions!

• Cherry Tomatoes
• Burrata Cheese – This cheese looks like fresh mozzarella, but is filled with a creamy spreadable center!  
• Castelvetrano Olives – these bright green olives and briny, salted, and more mild than traditional green olives which give this salad a fancy sophisticated flair.
• Extra Virgin Olive Oil
• Aged Balsamic Vinegar: I use aged balsamic vinegar glaze because it has a really great flavor and a thick consistency perfect for drizzling on this garlic bread recipe!
• Walnuts

Can I Eat Beet Leaves?

Absolutely – they are delicious in this salad!  Beet greens are a hearty leaf, which have a similar texture to spinach. They are great tossed with ingredients that are a little salty and a little sweet (like the olives and balsamic vinegar in this recipe).

I like eating them raw in a salad, but you can also blanch beet leaves too!  Either way, you have a delicious nutrient-dense food that you shouldn’t toss! See all my beet recipes here (my quick pickled beets are a favorite!).

How Do I Make Salad with Beet Greens?

1. Slice beet greens from the beetroot, and remove and stems. Wash leaves thoroughly, and dry. Chop into small bite-sized pieces, and add to a plate or bowl.
2. Top beet leaves with burrata cheese, cherry tomatoes, Castelvetrano olives, and walnuts. 
3. In a small bowl or mason jar, add all the dressing ingredients together and mix/shake well to combine.  Pour dressing over the salad.
4. Serve immediately, and enjoy!

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Beet Greens Salad

Kelly Jensen

This beet greens salad recipe is a bright & fresh salad, made with in-season beet tops, & ready in 10 minutes.  This salad is creamy, flavorful, and covered in a tangy balsamic vinaigrette dressing and dotted with creamy cheese. If you have extra beet greens, this salad is a simple no-waste recipe! Serve this fantastic summer appetizer for your next barbecue, cookout, or get together.

5 from 3 votes

Print Recipe Pin Share Tweet

Prep Time 10 minutes mins

Total Time 10 minutes mins

Course Appetizer, Salad

Cuisine American, Italian

Servings 8 servings

Calories 155 kcal

Ingredients

  

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For the Salad

• 4 cups beet greens
• 4 ounces burrata cheese
• 1 cup cherry tomatoes sliced
• 1/2 cup Castelvetrano olives
• 2 tablespoons walnuts

For the Dressing

• 1/3 cup olive oil
• 2 tablespoons orange juice
• 1 tablespoon balsamic vinegar
• 1 clove garlic minced

Cook ModePrevent your screen from going dark

Instructions

 

• Slice beet greens from the beetroot, and remove and stems. Wash leaves thoroughly, and dry. Chop into small bite-sized pieces, and add to a plate or bowl.
• Top beet leaves with burrata cheese, cherry tomatoes, Castelvetrano olives, and walnuts.
• In a small bowl or mason jar, add all the dressing ingredients together and mix/shake well to combine.  Pour dressing over the salad.
• Serve immediately, and enjoy!

Video

Nutrition

Calories: 155kcalCarbohydrates: 3gProtein: 4gFat: 16gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 10mgSodium: 177mgPotassium: 212mgFiber: 1gSugar: 1gVitamin A: 1434IUVitamin C: 12mgCalcium: 108mgIron: 1mg

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