Beet salad with beet greens, feta, and pinenuts

Try this recipe with a single beet variety, or a mixture of red, gold, and candy stripped beets for a stunning salad!  

Serves 4

• 2 lbs. medium sized beets, trimmed and scrubbed 

• 1 bunch beets greens, washed and chopped into 2 inch lengths

• 1/2 cup feta cheese, crumbled

• 1/3 cup pinenuts (walnuts, pecas or almond work too), lightly toasted 

• 1 tbs olive oil

• 1 tbs balsamic vinegar

• parsley to garnish, optional

• salt and pepper to taste

Put the beets in a pot with water to cover, bring to a boil and simmer 20-30 minutes, until tender when pierced with a fork. Drain and run the beets under cold water, slipping their skins off. 

Slice the skinned beets into rounds or half moons about 1/2 an inch thick and place in a medium sized bowl. 

Fill the pot with a few inches water and bring back to a boil. Drop the beet greens into the boiling water and blanch for 2 minutes. Drain, rinse in cold water, gently press dry, then add to the bowl with the beets. 

Drizzle the oil and vinegar over the beets and greens, and sprinkle of salt and pepper to taste. Gently mix. 

Top with the cheese, nuts, and parsley if using. 

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