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Recipes

Warm Whole Beet Salad

Beet greens can be a little coarse on their own, but you can harness their mildly sweet and earthy flavor. Cook them in a little garlic and olive oil and they become silky and flavored with all the delicious things you cook them in. Try this Warm Whole Beet Salad and you’ll never throw out your beet greens again.

Makes 6 Servings

6 Servings

Ingredients

  • 2 lbs beets, with leaves attached, washed
  • 3 tbsp Imperfect Foods olive oil, divided
  • ¼ cup Imperfect Foods Broken Walnut Pieces or Hazelnuts
  • 2 cloves garlic, minced
  • ½ cup crumbled feta cheese or goat cheese
  • 2 tbsp balsamic vinegar
  • 3 tsp fresh oregano, or thyme, chopped
  • Salt and pepper to taste

Directions

  1. Preheat the oven to 450F. Remove stems and leaves from the beets. Chop stems and leaves into 2-inch pieces and set aside.
  2. Place beets in a large baking dish and rub all sides with 1-2 tbsp of olive oil, salt and pepper. Cover with aluminum foil and bake for 45-55 minutes, or until fork tender. Set aside to cool.
  3. Place walnuts in a pan over medium-low heat. Toast walnuts, shaking the pan, until walnuts turn golden brown, about 2 minutes. Transfer to a small bowl and set aside.
  4. Wipe down the pan and add enough olive oil to cover the bottom of the pan. Heat over medium heat. Add beet greens and garlic and saute until greens are wilted and tender, about 5-8 minutes. Transfer to a serving platter.
  5. Use a sharp paring knife to carefully peel the roasted beets and cut into 1-inch cubes. Place in a medium bowl. Add cheese, balsamic vinegar, nuts, and herbs. Gently toss to combine. Add salt and pepper to taste. Arrange mixture on top of the sauteed beet greens and serve.

Recipe Notes and Variations

  • Be sure to add homemade croutons or roasted chickpeas for a little extra crunch.
  • Have some extra beets hanging around? Try our Beet, Arugula, and Goat Cheese Quiche.

Want to make your groceries last longer?

Use our storage guide to waste less food and enjoy cooking more.
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Sarah
Sarah
3 years ago

I think you forgot to put beets in the ingredients?

Reply
Imperfect
Imperfect
3 years ago
Reply to  Sarah

We’ve since fixed this! Thanks so much for flagging this! ????

Reply
myboysmama
myboysmama
3 years ago

what is the amount of beets to use in this recipe? They are not listed in the ingredients… Thanks!

Reply
Imperfect
Imperfect
3 years ago
Reply to  myboysmama

We suggest 2 lbs of beets with the stems still attached! ????

Reply
Laura
Laura
3 years ago

How many beets do you use in this recipe?

Reply
Imperfect
Imperfect
3 years ago
Reply to  Laura

2lbs of beets with the stems still attached! ????

Reply
Mindy
Mindy
3 years ago

It is my imagination or is the ingredient list missing beets?

Reply
j
j
3 years ago

there are no beets listed in the ingredients list

Reply
Imperfect
Imperfect
3 years ago
Reply to  j

Thank you for flagging this! We’ve gone ahead and added the beets in! ????

Reply
Jill
Jill
3 years ago

How many beets should I be using? I did not find that in the ingredients list or instructions. Thanks

Reply
Imperfect
Imperfect
3 years ago
Reply to  Jill

The recipe calls for 2 lbs of beets with the stems still attached! ????

Reply
Louis
Louis
3 years ago

Missing beets in the ingredient list. How many/much?

Reply
Imperfect
Imperfect
3 years ago
Reply to  Louis

2lbs of beets with the stems still attached! ????

Reply
Kathleen Charles
Kathleen Charles
3 years ago

How many beets would you recommend?

Reply
Imperfect
Imperfect
3 years ago
Reply to  Kathleen Charles

We suggest 2lbs with the stems still attached! ????

Reply
Elizabeth
Elizabeth
3 years ago

The ingredients list appears to be missing the more important part – the beets!

Reply
Imperfect
Imperfect
3 years ago
Reply to  Elizabeth

Oops! We’ve since fixed this! ????

Reply
Susan Finnell
Susan Finnell
3 years ago

The first step seems a bit misleading. I think you mean to chop the beet greens in 2″ pieces not the beets themselves. I assume beets are to be roasted whole since it would be much easier to peel after roasting.

Reply
Imperfect
Imperfect
3 years ago
Reply to  Susan Finnell

We hear you, and we’ve gone ahead and have adjusted the recipe to read to only chop the beet greens into 2″ pieces – not the beets themselves ????

Reply
Susan L.
Susan L.
3 years ago

I believe it would be helpful to clarify in step 1 that you are cutting up the beet greens into 2 inch pieces., not the beets. If someone doesn’t read the entire recipe or hasn’t cooked with beets previously, they could end up peeling 2 inch pieces of roasted beets 🙂 Thank you!

Reply
Imperfect
Imperfect
3 years ago
Reply to  Susan L.

Thank you! We’ve gone ahead and made it more clear in the recipe now ????✨

Reply
Tagged Gluten-freeVegetarian

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