Serves 2 as a light meal.
- Prep time: 15min
- Difficulty: Basic
This is more of a guideline than an actual recipe. The ratio of beet greens , arugula and raspberries is entirely up to you and your tastes. You could substitute walnuts with other nuts and add some goat’s cheese for creaminess. Roasted beets would also work great here. For the raspberry vinaigrette, however, you should measure your ingredients. You want to balance the flavors well, so stick to the recipe and then try some dressing on its own. If the raspberries are tart, you might need more honey.
This recipe makes more vinaigrette than you will need, so store the leftovers in your refrigerator and use for other salads. Serve this salad as a really light and refreshing meal or a side salad. It goes so well with some simple 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:
In a large bowl, combine together beet greens and arugula. Add fresh raspberries and vinaigrette and mix gently with your hands. Sprinkle with walnuts and chive blossoms and serve.
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:
Mash raspberries and sugar together in a bowl. Set aside until mixture is juicy, about 10 minutes. Pour berry mixture into a jar with a lid. Add balsamic vinegar, olive oil, honey, and salt. Cover with a lid and shake until mixed well. Use immediately or store in your refrigerator.
Commentary.
Category: Salads & sides, Vegetarian
If you’re getting bored of your usual greens, try beet greens. They have a great crunchy texture and a lovely earthy flavor that will stand out in any salad. They can also be steamed, sauteed, braised, added to soups or savory fillings. You could also make a beautiful pesto and serve it on a bruschetta with some goat’s cheese or a silky homemade pasta and a generous shaving of Parmesan cheese. You can’t go wrong with beet greens.
If the beet greens in your local market come attached to the root, otherwise known as beetroot (duh!), roast it and add it to the salad. It goes so well with berries. Otherwise, use it to make a fabulous beetroot pesto or a simple, but awesome chocolate beet cake.
Use the recipe as a guideline and inspiration. Experiment and have fun trying new things and creating new flavor combinations.