Good cooks never discard the nutritious beet greens. Here, the greens are combined with roasted beets, capers and feta in a Greek-inspired salad. Offer this before roast leg of lamb with crisp potatoes.
Recipe information
Yield
Serves 6
Ingredients
Preparation
Step 1
Preheat oven to 375°F. Whisk oil, vinegar and garlic in small bowl to blend. Season dressing generously with salt and pepper.
Step 2
Cut green tops off beets; reserve tops. Arrange beets in single layer in 13x9x2-inch baking dish; add 1 cup water. Cover; bake until beets are tender when pierced with knife, about 1 hour 10 minutes. Peel beets while warm. Cut beets in half and slice thinly. Transfer to large bowl. Mix in capers and 1/4 cup dressing. Season with salt and pepper.
Step 3
Cut stems off beet greens; discard stems. Wash greens. Transfer greens, with some water still clinging to leaves, to large pot. Stir over high heat until just wilted but still bright green, about 4 minutes. Drain greens; squeeze out excess moisture. Cool; chop coarsely.
Step 4
Transfer greens to medium bowl. Toss with enough dressing to coat. Season to taste with salt and pepper.
Step 5
Arrange beets in center of platter. Surround with greens; sprinkle with feta. Drizzle with any remaining dressing.
Recipe notes
Back to topSee Related Recipes and Cooking Tips
Pre-Cut Produce You Don't Have to Be Ashamed to Use
We buy these seven fruits and vegetables already prepped sometimes, and we feel good about it. And so should you.
