Root-to-Leaf Beet Salad
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.
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
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1
Preheat oven to 400°F (200°C).
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2
Separate the 4 washed medium beets with greens attached into three parts: roots (bulbs), stems, and leaves. Wash all parts thoroughly.
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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.
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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.
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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.
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6
Roughly chop the beet greens and set aside.
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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.
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8
When the beet roots are done, let them cool slightly, then peel and dice them into 1/2-inch cubes.
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9
In a large bowl, combine the chopped beet greens, roasted beet roots, and sautéed stems.
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10
Pour the dressing over the beet mixture and toss gently to combine.
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11
Sprinkle with 1/2 cup crumbled goat cheese and 1/2 cup toasted walnuts before serving.
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12
This salad can be served warm or at room temperature.