Beet Green Salad

A heart-healthy and budget-friendly salad packed with vibrant beet greens and a tangy dressing, perfect for meal prep or as a nutritious side dish.

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Prep Time 15

Total Time 15

Servings: 4 servings

Course: Salad, Side Dish

Cuisine: Healthy, Mediterranean

Calories: 150

Ingredients Method Notes

Ingredients

Dressing

1 small clove garlic, chopped Can be substituted with shallots for a milder taste.
1/4 teaspoon kosher salt Sea salt or table salt can also be used.
3 tablespoons extra-virgin olive oil Substitute with avocado oil for a different flavor.
1 tablespoon sherry vinegar White wine vinegar is a suitable alternative.
1 1/2 teaspoons Dijon mustard Yellow mustard can also work in a pinch.

Salad

8 cups beet greens, washed and spun dry (5 to 7 ounces) Can be replaced with spinach or Swiss chard if needed.
1/4 cup crumbled feta cheese (about 1 ounce) Goat cheese is a great substitute.
to taste none Freshly ground pepper Omit for a milder flavor.

Method

Preparation

Mince the garlic: Smash the garlic clove with the kosher salt using the flat side of your knife until it forms a paste.
Make the dressing: In a small bowl, whisk together the garlic paste, extra-virgin olive oil, sherry vinegar, and Dijon mustard until well combined. Adjust seasoning if needed.
Prepare the salad greens: In a large bowl, combine the beet greens and feta cheese.
Dress the salad: Pour the prepared dressing over the salad mixture and season with freshly ground pepper. Gently toss until coated.
Serve immediately: This salad is best served fresh!

Notes

Mistakes to avoid: Not washing beet greens, using old greens, overdressing the salad. Pro tips: Add nuts or seeds for extra protein and make the dressing beforehand for convenience.