Greek Beet Salad

by MsModify
4 Servings
1 hr 10 min

Next time you’re at the grocery store, don’t let them cut off the beet tops! This Greek inspired salad uses both the beetroots and their tops, making a vitamin-packed dish!

Beets are one of my favorite veggies! Ever since I was a kid, I could eat a whole bowl all to myself and my face would be stained red!

I’m not sure if it’s a Greek thing or just my family, but we’ve always eaten both the beetroots and the leaves that are on top.

Nothing disappoints me more than when I go grocery shopping and the produce guy cuts off all the beet tops and throws them out! And often times if the tops are still attached, the cashier asks me if I want them removed!! NO!

Growing up my mom would just steam both the beetroots and the leaves, and serve them with olive oil and red wine vinegar. I love this way and still often prepare them like that. But, I decided to dress up the recipe a little and it’s been a huge hit in our house!

If you’ve never cooked/eaten the tops, I hope you’ll give them a chance!


Recipe details
  • 4  Servings
  • Prep time: 10 Minutes Cook time: 1 Hours Total time: 1 hr 10 min
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  • 1 bundle of beets, fresh with leaves
  • 1/4 tsp garlic powder
  • 2 Tbsp red wine vinegar
  • 2 Tbsp extra-virgin olive oil
  • 1/4 cup fresh parsley, chopped
  • Salt and pepper, to taste

Preheat oven to 400 degrees.
Cut off tops and set aside.
Clean beetroots, removing all dirt.
Wrap each beetroot in foil and roast in oven for about one hour, or until fork tender.
Wash off beet tops, removing all dirt.
Chop the beet tops into small pieces.
Add a little water (about 2 Tbsp) to a pan, and cook tops until wilted and soft (don’t overcook). Then remove from water and set aside.
Remove beetroots from foil and set aside to cool.
Once cooled, rub the skin off and cut into bite-size pieces.
Add beetroots and tops to bowl. Add garlic powder, salt, pepper, red wine vinegar, olive oil and fresh parsley. Toss so everything is evenly mixed.
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