A Beet Salad Recipe You’ll Actually Like
Discover the two-for-one magic of beets! This recipe uses both the earthy root and the vibrant greens, proving that beets are the ultimate overachievers of the vegetable world. Inspired by Tamar Adler’s philosophy of simplicity and frugality, this salad features blanched beets and greens tossed in a tangy red wine vinaigrette. Serve it hot or cold—either way, it’s a salad you’ll savor.
Sarah Gorman
Ingredients
1 bunch of beets with greens*
1/4 cup olive oil
1/4 cup red wine vinegar
Zest of 1 lemon (optional)
Salt, to taste
Pepper, to taste
Optional: 1 teaspoon Dijon mustard, 1 teaspoon honey*
*These ingredients can be found at the Harrisonburg Farmers Market
Method
Prepare the Ingredients
Separate beet greens from roots. Rinse both under cool water to remove dirt.
Chop the greens and stems; set aside in a bowl.
Slice the beets into 1/4-inch rounds or thinner, as preferred.
Blanch the Greens
Fill a large stock pot with 3 quarts of water, salt generously (it should taste like seawater), and bring to a boil.
Add the chopped greens and stems to the boiling water. Stir and cook until the greens are bright and tender (about 2–3 minutes).
Remove greens using a mesh colander and place them in a bowl, covering them to retain steam.
Cook the Beets
In the same boiling water, add the beet slices. Cook for about 10–12 minutes, checking for desired tenderness (they should retain a slight firmness).
Strain the beets and add them to the bowl with the greens.
Make the Dressing
In a small bowl or jar, whisk together olive oil, red wine vinegar, lemon zest (if using), salt, and pepper.
Add a bit of Dijon mustard if you're feeling wild. Maybe a little honey. Taste it. If it tastes good, it's ready. If not, add more salt bit by bit until it tastes right.
Assemble the Salad
Toss the blanched greens and beets with the dressing until well-coated.
Serve warm or chill in the refrigerator for a refreshing cold salad.
