Let this easy-to-make Beet Green Salad be your go-to for a quick and satisfying burst of flavor. It’s a warm salad full of contrasting flavors and textures—bitter greens and sweet cranberries, soft goat cheese with crunchy nuts. It’s a simple yet delicious way of embracing leafy greens.
Picture this – a vibrant bowl filled with beet greens, creamy goat cheese, crunchy walnuts, and bursts of sweet cranberries. I cook the beet green leaves and some stems for added texture.
These beet greens came home for free from a stand at the local farmer’s market. People usually want the beets, but discard the greens, so the lady was happy to give them to me. I asked for a big bag, took out the choicest pieces for this salad and gave the rest to the chickens. We’re all pretty pleased about the deal.
Table of Contents (click to view)
Why You’ll Love This Dish
- Flavorful variety: How often do you eat beet greens? Maybe never. They bring a unique twist to your usual salad routine and are worth trying.
- Amazing texture: Soft greens, creamy cheese, chewy cranberries, and crunchy walnuts. It’s a party in your mouth!
- Easy recipe: It’s wholesome and delicious, but anyone can make this recipe. No culinary degree is required.
- Minimizing Food Waste: Instead of discarding beet greens when using the root, making a salad with these often overlooked leaves reduces food waste. It’s a sustainable approach to cooking that maximizes the use of every part of the vegetable.
How to Make Beet Green Salad
Start by sautéing beet greens until tender. Then, assemble the salad by adding the ingredients. In a separate bowl, whisk together the simple dressing. Drizzle it over the salad and serve.
Ingredients You Need
- Beet Greens: The star of the show. Look for fresh bunches with vibrant leaves, and don’t discard the stems—they’re edible and add a delightful crunch.
- Goat Cheese: Creamy and tangy, goat cheese complements the earthy beet greens beautifully. Feel free to experiment with feta or blue cheese if goat cheese isn’t your thing.
- Walnuts: Adding a satisfying crunch, walnuts contribute both texture and flavor to the salad. You can toast them lightly for an extra layer of flavor.
- Cranberries: These little jewels provide the perfect touch of sweetness. Opt for unsweetened cranberries to keep the sugar content in check.
- Balsamic Vinegar: Here’s the base the dressing
- Extra Virgin Olive Oil: A quality olive oil adds richness and enhances the overall mouthfeel.
- Salt and Ground Black Pepper: Season to taste.
Ready to eat in 15 minutes or less.
Follow these simple directions, and you can’t go wrong!
- Sauté the Beet Greens: Warm coconut oil in a skillet over medium heat. Add chopped beet greens and sauté for about 5 minutes until tender and vibrant green. Transfer to a serving bowl or individual plates.
- Assemble the Salad: Crumble goat cheese over the beet greens. Sprinkle chopped walnuts and cranberries.
- Prepare the Dressing: In a separate bowl, whisk together balsamic vinegar, extra virgin olive oil, salt, and ground black pepper.
- Drizzle and Toss: Drizzle the dressing evenly over the salad. Toss gently to ensure every leaf is coated in the delectable flavors of the dressing.
Feel free to make a swap with other keto salad dressing recipes if you have a favorite.
This recipe yields four servings of beet green salad.
- 130 calories
- 5 g protein
- 11 g fat
- 4 g total carbs
- 2 g fiber
- 2 g net carbs
Please note that the nutritional value will change if you substitute ingredients. Use a nutrition app to recalculate and reflect your changes.
What to Serve with Beet Green Salad
This beet green salad is a versatile companion to various dishes. Here are some serving ideas:
- Pair it with grilled lemon pepper pork chops or salmon for a wholesome and balanced meal.
- Serve it alongside a tuna melt sandwich for a satisfying lunch.
- Make it a delightful side dish for your favorite low-carb pasta.
How to Store this Recipe
While this salad is best enjoyed fresh, you can store leftovers in an airtight container in the refrigerator for up to three days. If you anticipate having leftovers, consider storing the components individually and assembling just before serving for the freshest experience.
Do you have The Ketogenic Edge Cookbook?
Don’t let spinach and kale get all the attention in your kitchen. Share some love with other leafy greens like beet greens and wild, foraged greens. In The Ketogenic Edge Cookbook we use unconventional greens in the following recipes:
- Homemade Green Powder
- Foraged Wild Greens
- Tahini and Lemon Vegetable Stir-Fry
- Mushroom Veggie Stir-Fry
- Stuffed Cabbage Rolls
If you make this recipe, please leave a review. I appreciate each 5-star rating and review comment!
Simple Cooked Beet Green Salad
- Warm the coconut oil over medium heat in a skillet. Add the beet greens and saute for 5 minutes, until all leaves are tender and bright green. Remove from heat and add to a large serving bowl or individual plates.½ tablespoon coconut oil, 4 cups beet greens
- Crumble goat cheese over the greens. Add the chopped walnuts and sprinkle in the cranberries.2 ounces goat cheese, ¼ cup walnuts, 2 tablespoons cranberries
- Prepare the dressing by mixing the vinegar, olive oil, salt, and pepper in a separate bowl.½ tablespoon balsamic vinegar, ½ tablespoon extra virgin olive oil, ¼ tablespoon salt, ¼ tablespoon ground black pepper
- Drizzle the dressing evenly over the salad. Toss gently to ensure ingredients are coated in the dressing.
Nutrition & Macros
To obtain the most accurate representation of the nutritional information in a given recipe, please calculate the nutritional information with the actual ingredients and amounts used, using your preferred nutrition calculator. Under no circumstances shall the this website and the author be responsible for any loss or damage resulting for your reliance on the given nutritional information.