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.
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.