Warm Beet & Greens Salad | Recipes | Cook For Your Life
Warm Beet and Greens Salad - Ensalada Caliente de Remolachas y Ramas - Anti-Cancer Recipes - Cook for Your Life

Warm Beet & Greens Salad

5
Rated 5 out of 5
5 out of 5 stars (based on 5 reviews)
Clock Icon for Prep Time 20 min prep
Person Icon for Serving Size 6 servings
Carrot Icon for Number of Ingredients Size 8 ingredients

This salad is a great way to eat beets and use the beet greens. Many people throw away beet greens, but it’s a real waste. They are full of vitamins and minerals, and they...

Ingredients

  • 6 medium beets, with their greens
  • 2 teaspoons plus 4 tablespoons extra virgin olive oil
  • 1 pound baby spinach leaves, washed and dried
  • 3 tablespoons toasted sliced almonds or pecans
  • 1 tablespoon water
  • 2 tablespoons balsamic vinegar
  • Sea salt
  • 1 teaspoon torn cilantro leaves (optional)
Missing an Ingredient?
Visit our ingredient substitution guide ›

Nutrition Facts

Calories

176 cals

Fat

13 g

Saturated Fat

2 g

Polyunsaturated Fat

2 g

Monounsaturated Fat

9 g

Carbohydrates

13 g

Sugar

7 g

Fiber

5 g

Protein

5 g

Sodium

420 mg

*per serving

Directions

  1. Preheat the oven to 400 degrees.
  2. Top and tail the beets, and cut them in half lengthwise. If the beets are large, you may want to quarter them. Toss the beets in 2 teaspoons of olive oil then wrap them in oil and put them on a cookie sheet. Bake them until they are tender, about 40 minutes depending on their size.
  3. Meanwhile, wash the beet greens and strip the leaves from the stems. Roughly shred the leaves and toss with the spinach. Set aside.
  4. In a large salad bowl, whisk the water, balsamic vinegar, and a generous pinch of sea salt together. Stir in the almonds.
  5. Once the beets are cooked, remove the foil and let them cool slightly. Stab the cut side of each piece with a fork and remove the peel, the skin should slip off easily.  Cut the beets into 1-inch dice.  While they are still warm, pour them in the bowl with the vinaigrette and ½ the cilantro if using. Pile the spinach and beet greens on top of the beets.
  6. Heat the remaining 4 tablespoons of olive oil in a small pan. Once the oil is hot and shimmering, pour immediately all over the greens. Quickly toss together — the hot oil will wilt the tender greens. Serve immediately.

Registered Dietitian Approved

Our recipes, articles, and videos are reviewed by our oncology-trained dietitians to ensure that each is backed with scientific evidence and follows the guidelines set by the Oncology Nutrition for Clinical Practice, 2nd Ed., published by the Oncology Nutrition Dietetic Practice Group, a professional interest group of the Academy of Nutrition and Dietetics, and the American Institute for Cancer Research and the American Cancer Society

Tags:

Reviews & Comments

No reviews yet.

Leave a Review or Comment

Your review has successfully been submitted. Our moderators will post once they have reviewed it.
​

Please Login

In order to post your review, we ask that you please login or sign up!

Related Recipes

Pumpkin Oatmeal Recipe Image

Pumpkin Oatmeal
15 min prep
Rated 5 out of 5
Smoky Kale Saute Recipe Image

Smoky Kale Saute
15 min prep
Rated 4 out of 5
Simple Roasted Pumpkin Recipe Image

Simple Roasted Pumpkin
20 min prep
Rated 5 out of 5
Baked Apples Recipe Image

Baked Apples
15 min prep
Rated 4 out of 5
Sauteed Collard Greens Recipe Image

Sauteed Collard Greens
20 min prep
Rated 5 out of 5
Rosemary Apple Cake Recipe Image

Rosemary Apple Cake
30 min prep
Rated 4 out of 5
Root Vegetable Mash Recipe Image

Root Vegetable Mash
20 min prep
Rated 5 out of 5
Sicilian-Style Roasted Cauliflower Recipe Image

Sicilian-Style Roasted Cauliflower
20 min prep
Rated 5 out of 5

Search