Beet Greens and Arugula Salad with Raspberry Vinaigrette

Beet Greens and Arugula Salad with Raspberry Vinaigrette | Salata Od Lišća Cikle I Rikule SA Preljevom Od Malina

Serves 2 as a light meal.

  • Prep time: 15min
  • Difficulty: Basic

This is a suggestion rather than a recipe. The amounts of beet greens, arugula, and raspberries are completely up to you and your tastes. You could substitute different nuts for the walnuts and add some goat’s cheese for richness. Roasted beets would also work well here.

However, you should measure your ingredients for the raspberry vinaigrette. Follow the recipe exactly, and then taste some of the dressing on its own to ensure that the flavors are well balanced. If your raspberries are particularly tart, you may need to add more honey.

This recipe yields more vinaigrette than you’ll need, so keep the extras in the fridge and use them on other salads. Serve this salad as a light and refreshing main course or as a side salad. It pairs perfectly with grilled chicken and couscous.

For the beet greens salad.

Ingredients:

  • 2 large bunches of beet greens, cut into 2 cm strips and stems removed
  • 4 handfuls of arugula
  • 20 fresh raspberries
  • 40g toasted walnuts
  • some chive blossoms for garnish (optional)

Directions:

Combine beet greens and arugula in a large mixing bowl. Mix in the fresh raspberries and vinaigrette gently with your hands. Serve topped with walnuts and chive blossoms.

For the raspberry vinaigrette.

Ingredients:

  • 40g fresh raspberries
  • 1 tsp white sugar
  • 50ml balsamic vinegar
  • 20ml olive oil
  • 1 tsp honey
  • pinch of salt

Directions:

In a mixing bowl, combine raspberries and sugar. Set aside for 10 minutes, or until the mixture is juicy. Fill a jar with the berry mixture. Combine the balsamic vinegar, olive oil, honey, and salt in a mixing bowl. Shake with a lid until thoroughly combined. Use right away or store in the refrigerator.


Commentary.

If you’re tired of the same old greens, try beet greens. They have a lovely earthy flavor and a great crunchy texture that will stand out in any salad. They can also be steamed, sautéed, braised, or used as a filling in soups. You could also make a beautiful pesto and serve it with some goat’s cheese on a bruschetta or with silky homemade pasta and a generous shaving of Parmesan cheese. Beet greens are a no-brainer.

If you can find beet greens attached to the root, also known as beetroot (duh! ), roast it and add it to the salad. It pairs perfectly with berries. Otherwise, make a fantastic beetroot pesto or a simple but delicious chocolate beet cake.

Use the recipe as a starting point and inspiration. Experiment and have fun trying new foods and flavor combinations.

Thank you!


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