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The Beet Goes On Salad


  • 4 tbs. extra-virgin olive oil

  • 3 cups of spinach

  • 4 medium beets (about 12 oz. without greens), trimmed, peeled, halved, and sliced

  • 3-4 cups lightly packed stemmed beet greens

  • 1/2 cup of strawberries, sliced

  • 1/3 cup of pumpkin seeds (I toasted mine on the stove)

  • 1/4 cup walnuts

  • 1/2 small yellow onion, chopped

  • Brie cheese (goat cheese is great, too)

  • Chopped mint (optional)

  • Sea salt

  • Freshly ground black pepper


  1. Heat 1 tbs. of the olive oil in a 12-inch skillet over medium heat. Add the beets and stir until coated in the oil. Add 1/4 cup water, cover, and cook until the beets are almost tender, 5 to 7 minutes. Scatter the greens over the beets and sprinkle with a couple pinches of salt. Cover and cook, stirring once or twice, until the beets and beet greens are tender, 8-10 minutes.

  2. Remove from the heat and drizzle with the vinegar and the 1 tbs. olive oil. Season to taste with salt and pepper and serve.

  3. In a large bowl, add your spinach and onions followed beets and green beans, cheese, strawberries, nuts/seeds. Top with mint, olive oil, salt and pepper

  4. Mix well and enjoy!

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