Celebrating the Seasons

Beet Salad

This is a favorite recipe from a quaint Greek restaurant in Minneapolis named Gardens of Solenica. The garlic-spiked vinaigrette brings out the natural sweetness of the beets, making it perfect for this time of year when the arrival of spring vegetables is still a few weeks off.


6 to 8medium-sized beets with the greens
1/2 cup extra virgin olive oil
2 to 3 tablespoons red wine vinegar
1 clove or 1 tablespoon fresh chopped garlic
1 teaspoon salt
3/4 teaspoon freshly ground pepper

Cut the greens from the beets, leaving about an inch of the stems on the beets. Rinse the greens thoroughly in a bowl of water and set aside. Scrub the beets, place in a steamer over boiling water, and cook over medium heat for 45 minutes or until tender. (They can also be wrapped in foil and baked in a 400°F. oven or steamed quickly in a pressure cooker.) During the last few minutes of steaming, add the greens and cook until wilted, then remove the beets and greens and drain in a colander. Run the beets under cool water, slip off the skins, and cut into bite-sized pieces. Coarsely chop the greens. Place the beets and greens in a medium-sized serving dish.

Make the dressing by whisking together the olive oil, vinegar, and garlic. Pour over the beets and greens and toss. Season to taste with salt and pepper.

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