Beets and Greens Salad Recipe

This beets and greens salad recipe is the perfect way to enjoy the bounty of fresh produce in season. Beets are a root vegetable with a sweet and earthy flavor, and they are great roasted, steamed, or boiled. Greens can include any dark leafy green such as kale, chard, or spinach. This salad is simple to make and can be adjusted to your taste preferences.

Ingredients:

-1 bunch of beets, washed and trimmed -1 large bunch of greens (kale, chard, spinach), washed and chopped -1/4 cup olive oil -2 tablespoons balsamic vinegar -salt and pepper to taste

Instructions:

1. Preheat oven to 375 degrees Fahrenheit.
2. Wrap beets in foil and roast for about 45 minutes, or until tender.3. In a large bowl, mix together olive oil, balsamic vinegar, salt and pepper.4. Add chopped greens and roasted beets to the bowl and toss to combine.5. Serve salad immediately or store in the fridge for later.

Beetroot, Arugula, and Goat Cheese Salad

This salad is perfect for a light lunch or dinner.

Ingredients: 1 beetroot, peeled and grated 3 cups arugula 4 tablespoons goat cheese, crumbled 1 tablespoon olive oil 1 tablespoon white balsamic vinegar salt and pepper to taste

Instructions: 1. In a large bowl, combine the beetroot, arugula, and goat cheese. 2. Drizzle with olive oil and vinegar, then season with salt and pepper to taste. 3. Toss well to combine, then serve immediately.

Roasted Beet and Greens Salad

This roasted beet and greens salad is easy to put together and makes a delicious and healthy side dish or main course. It's perfect for using up any leftover beets you may have, and the crispy greens and flavorful dressing are a real treat.

Ingredients:

-1 bunch of beets, scrubbed and trimmed -1 tablespoon olive oil -Salt and pepper -1/4 cup vinegar (white wine, apple cider, or balsamic) -2 tablespoons honey -1 tablespoon Dijon mustard -1 clove garlic, minced -1/4 cup chopped fresh parsley -2 cups baby spinach or arugula

Instructions: 1. Preheat oven to 375 degrees F. 2. Toss beets with olive oil and salt and pepper. Spread in a single layer on a baking sheet and roast for 25-30 minutes, until tender. Let cool slightly. 3. In a small bowl, whisk vinegar, honey, Dijon mustard, garlic, and parsley. 4. Peel beets and cut into bite size pieces. Toss with dressing and baby spinach or arugula. Serve immediately.

Sweet and Savory Beet Salad

This light and delicious salad is perfect for a summer potluck or picnic. Beets are roasted until they are sweet and tender, then tossed with a simple vinaigrette made with olive oil, balsamic vinegar, and dijon mustard. Crisp greens and salty crumbled feta cheese round out the flavors in this easy to make salad.

Ingredients: 1 lb beets 1 tbsp olive oil 1 tbsp balsamic vinegar 1 tsp dijon mustard salt and pepper, to taste 4 cups mixed greens 1/2 cup crumbled feta cheese

Instructions: 1. Preheat oven to 375 degrees F. 2. Trim the beet greens, if attached, and scrub the beets clean. Cut beets into 1" cubes. 3. Toss beets with olive oil, balsamic vinegar, dijon mustard, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes, stirring once or twice, until they are fork-tender. 4. Let cool slightly, then place in a bowl with mixed greens and crumbled feta cheese. Serve at room temperature or chilled.

Beet, Apple, and Pecan Salad

This Beet, Apple, and Pecan Salad is perfect for a healthy lunch or dinner!

Ingredients:

-1 cup chopped beets -1 cup chopped apples -1/4 cup chopped pecans -1 tbsp. olive oil -2 tbsp. apple cider vinegar -1 tsp. honey -Salt and pepper, to taste

Instructions:

1. In a large bowl, combine the beets, apples, and pecans.
2. Drizzle with olive oil and apple cider vinegar, then honey. Season with salt and pepper, to taste.
3. Toss to combine and enjoy!