Beet Green Salad

This beet green salad is tossed together with the cooked beet greens, garlic, and a little cider vinegar in place of a dressing and you don’t miss it at all! Its best served fresh and can be adjusted by using whichever salad vegetables you have on hand.

Serves: 2
Total Prep Time: 25 minutes


3 stalks of beet plant, chopped
1 clove of garlic
2 tsp olive oil
Leaves of 3 beet plants, sliced thin
Salt to taste
2 cups romaine lettuce
½ avocado
¼ cup sunflower seeds, or pine-nuts
½ cup sliced radishes
½ cup chopped bell pepper
2 tsp apple cider vinegar


1. Sauté the beet stalk with the garlic in the olive oil until tender.
2. Add the beet greens and season with a little salt.
3. Cook lightly stirring occasionally so the leaves soften at the same rate.
4. Mix all other ingredients into a bowl, and spoon the warm beet leaves in when ready.
5. Toss to coat and serve immediately.


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Recipe Name
Beet Green Salad
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Hayley is a Registered Dietician Nutritionist, a part-time yoga teacher, and full-time mother. She is passionate about health, nature, and empowering others to reach their full health potential. She works as a health coach, nutrition writer, recipe developer and group fitness instructor. She is energetic and passionate about delicious food and promoting health of the body, mind, and spirit. She hopes to inspire others to eat closely to the way that nature intended, capitalizing on the amazing benefits of whole, unprocessed foods. Follow her posts for nutrition advice and delicious recipes!

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