Root-to-Leaf Beet Salad

Name: Root-to-Leaf Beet Salad
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4 servings
Cuisine: American
Ingredients: 4 medium beets with greens attached, washed; 3 tbsp olive oil; 1 tsp salt; 1/2 tsp black pepper, freshly ground; 2 garlic cloves, minced; 2 tbsp balsamic vinegar; 2 tsp honey; 1/2 cup goat cheese, crumbled; 1/2 cup walnuts, toasted; 1 lemon, juiced

A vibrant, zero-waste salad featuring every edible part of the beet. Roasted roots, sautéed stems, and crisp leaves combine with tangy goat cheese and crunchy walnuts for a nutrient-dense dish that celebrates the whole vegetable.

55 minMediumServes 4280 cal/serving

AmericanSaladOven and StovetopVegetarianLow CarbGluten-FreePork-FreeCorn-Free

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Ingredients

4 medium beets with greens attached, washed
3 tbsp olive oil
1 tsp salt
1/2 tsp black pepper, freshly ground
2 garlic cloves, minced
2 tbsp balsamic vinegar
2 tsp honey
1/2 cup goat cheese, crumbled
1/2 cup walnuts, toasted
1 lemon, juiced

Instructions

1

Preheat oven to 400°F (200°C).
2

Separate the 4 washed medium beets with greens attached into three parts: roots (bulbs), stems, and leaves. Wash all parts thoroughly.
3

Pat the beet roots dry, place them on a sheet of aluminum foil, drizzle with 1 tablespoon of olive oil, sprinkle with salt and freshly ground black pepper, then wrap tightly. Roast in the oven for 35-40 minutes until tender when pierced with a fork.
4

Meanwhile, chop the beet stems into 1/2-inch pieces. Heat 1 tablespoon of olive oil in a skillet over medium heat. Add 2 minced garlic cloves and sauté for 30 seconds until fragrant.
5

Add the chopped beet stems to the skillet, season with a pinch of salt and black pepper, and sauté for 3-4 minutes until tender but still slightly crisp. Set aside to cool.
6

Roughly chop the beet greens and set aside.
7

In a small bowl, whisk together remaining 3 tbsp olive oil, 2 tbsp balsamic vinegar, 2 tsp honey, 1 juiced lemon, and a pinch of salt and black pepper to make the dressing.
8

When the beet roots are done, let them cool slightly, then peel and dice them into 1/2-inch cubes.
9

In a large bowl, combine the chopped beet greens, roasted beet roots, and sautéed stems.
10

Pour the dressing over the beet mixture and toss gently to combine.
11

Sprinkle with 1/2 cup crumbled goat cheese and 1/2 cup toasted walnuts before serving.
12

This salad can be served warm or at room temperature.

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Questions

What temperature do I cook Root-to-Leaf Beet Salad at?

For Root-to-Leaf Beet Salad, the oven is set to 400 F (about 205 C) in step 1. The longest stretch at that heat is 40 minutes, in step 3.

Why pat it dry first in Root-to-Leaf Beet Salad?

Surface water has to boil off before anything can brown. Drying at step 3 means the food sears in the first minute instead of steaming.

Is there a substitute for honey in Root-to-Leaf Beet Salad?

The entry for Root-to-Leaf Beet Salad calls for 2 tsp honey. In its place: Maple syrup or agave, measure for measure, which also makes it vegan.

Does Root-to-Leaf Beet Salad contain tree nuts?

Yes: 1/2 cup walnuts, toasted. The full allergen list for this entry is dairy and tree nuts. Where the nuts are a garnish or a texture, toasted sunflower or pumpkin seeds stand in. Packaged ingredients vary by brand, so check labels if the allergy is serious.

How do I store and reheat Root-to-Leaf Beet Salad?

The base of Root-to-Leaf Beet Salad is beets, which holds up: it keeps three to four days refrigerated and tastes better after a few hours, once the dressing has soaked in. Hold back a spoonful of dressing to freshen it before serving. Add the walnuts at the table so it stays crisp. It does not freeze.

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