Beet Green Salad with Feta, Pistachios, and Balsamic
A savory beet green salad with crunchy stems, salty feta, crushed pistachios, and a honey-Dijon balsamic vinaigrette.
Published
Prep
15 min
Cook
0 min
Total
15 min
Serves
4
Level
No-cook
I went to the farmers market and bought some beets because my son Jack really loves them. They came with a beautiful bunch of leaves, and throwing those away would have been a waste.
Beet greens make a great salad on their own. The leaves are fresh and tender, while the finely chopped stems bring plenty of crunch. Feta makes this one salty and savory, pistachios add even more texture, and the honey-Dijon balsamic vinaigrette ties everything together.
Ingredients
Tap to check off as you go · 9 items
Amounts as written — this recipe serves 4.
Steps
- 1
Thoroughly dry the beet leaves and stems. Chop the leaves into bite-sized pieces and finely slice the stems, keeping them raw for crunch.
- 2
Crush the pistachios in a mortar until you have a mixture of small pieces and finer crumbs.
- 3
In a small bowl, whisk together the balsamic vinegar, olive oil, Dijon mustard, honey, salt, and black pepper until emulsified.
- 4
Put the beet leaves and stems in a large bowl. Pour over the dressing and toss thoroughly to coat.
- 5
Add the crumbled feta and crushed pistachios and toss gently. Taste and adjust the salt, pepper, or balsamic vinegar before serving.
Two things that matter
Do not discard the stems. Slicing them finely lets you use the whole beet top and gives the salad its best crunch.
Beet greens can hold on to grit, so wash them carefully and dry them well before adding the dressing.
Nutrition
1 portion, based on 4 portions
Calories
236
Protein
6g
Carbs
7.7g
Fat
20.6g
Fiber
2.6g
