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beet green salad recipe with beet tops can i eat beet greens recipe healthy no waste beet recipes for your garden

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
Prep Time 10 minutes
Total Time 10 minutes
Course Appetizer, Salad
Cuisine American, Italian
Servings 8 servings
Calories 155 kcal

Ingredients
  

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

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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