Beet greens are made up of young leaves and beetroot roots. Both the leaves and the roots are used in the preparation of many dishes. One of the best-known beetroot dishes is probably the cold beets soup, but beetroot is also used to prepare risotto, beet rolls and salads. Today’s proposal for a beetroot dish is the beetroot salad. To prepare this salad, I used beetroot greens from my vegetable garden, which gave me great satisfaction, because it is my first vegetable garden ever. In this salad, I combined young beetroot leaves with a cucumber, lettuce and bell pepper. I drizzled the salad with green pesto. A salad prepared in this way is a great addition to dinner dishes, grilled meats and grilled cheese. I suggest trying this beet greens salad recipe below, I hope you like it.
Ingredients for beet greens salad.
- big bunch of beet greens
- small head of lettuce
- small bunch of green onion
- 1/2 yellow bell pepper
- 1/2 salad cucumber
- 3 tablespoons of green pesto
How to make beet greens salad.
Clean the beet leaves, rinse them in water then dry, then cut each leaf into small strips. Rinse the lettuce, dry and cut it into large pieces. Wash the salad cucumber with its peel on, cut it into thin slices. Also cut the yellow bell pepper into strips. Dice the green onion finely. Put all the cut ingredients in a bowl, add the green pesto and mix thoroughly.
Good to know when making beet greens salad.
The best beet leaves to use in this salad will be fresh, young, and small.
I did not season the salad with salt or pepper, because the pesto itself was a sufficient addition for me. However, if you feel otherwise, add a pinch of salt and a pinch of pepper.
The salad can be seasoned with any type of pesto. I used radish leaves pesto.
Do you like dishes with beet greens? If so, try our recipe for Cold beets soup.