Beet Salad with Greek Yogurt, Walnuts & Mint
June through September you can find lovely bunches of green-topped red, gold and chiogga (a white and red striped variety from Italy) beets at the market. Don’t throw away those greens—they’re delicious and nutrient dense.
Ingredients
1 bunch green-top beets
⅓ cup walnuts
½ cup Greek-style yogurt
3 tbsp. olive or local sunflower oil
¼ cup fresh mint, coarsely chopped
Salt, to taste
Freshly ground pepper, to taste
Directions
Cut leaves off beets and reserve, leaving 1 inch of stem on roots. Scrub beet roots. Wrap beets in tinfoil and roast whole at 350 degrees for 45-60 minutes (or boil whole for about 30 minutes) until barely tender.
Let cool and slip off skins. Rinse leaves well, remove stems and coarsely chop leaves.
Heat a medium skillet.
With leaves still wet from rinsing, wilt them in the hot skillet, stirring for about one minute. Immediately lay leaves out on a serving platter.
Toast walnuts in a dry, medium-hot skillet, stirring until fragrant and starting to brown.
Slice cooled, skinned beet roots and arrange prettily on top of beet greens. Spoon yogurt over the top, drizzle olive oil, and sprinkle with walnuts, mint, salt, and pepper.
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