This Beet Greens with Apples dish is a salad you can make if you have an abundance of beet greens, even ratty ones. We love beets, but the greens are sometimes tattered and worn looking, even coming straight out of the garden – still fresh, but not pretty. It’s easy to dress them up though. You separate the beet greens from the stems. The stems are then chopped, washed, and steamed for about 10 minutes. While the stems are steaming, you chop and wash the greens, then add them to the steamer for the last two minutes. No one will be the wiser that your beet greens were anything but lovely when they came out of the garden. They’re kind of like Cinderella. And you’re the Fairy Godmother.
That’s where the story ends. No glass slipper; no drama. Your beet greens don’t need no stinkin’ prince. They have a perfectly balanced vinaigrette, crunchy, sweet apples, and tangy goat cheese to hang out with. Beet Greens with Apples is the happy ending, and it’s really delicious!
The apples deserve a word. The beet greens knew that somebody somewhere would complement them so effortlessly, and when they hooked up with the apples, well, that was that. But sacrifices had to be made – the apple peel had to go. You could slice the apples into matchsticks, but I prefer dicing them so that they’re about the same size and shape as the chopped beet stems. You’re looking for a harmonious mélange. But make no mistake, this Beet Greens with Apples recipe is about more than just the beets and the apples – this is a party where everyone shines, not a dress-up ball just for the pretty people.
Beet Greens with Apples
Ingredients
- 1 bunch beet greens
- 1/3 cup olive oil
- 1/3 cup balsamic
- 3 small apples
- 4 ounces goat cheese
Instructions
- Prepare the beet greens (and stems) – Separate the beet greens from the stems. Chop and wash the stems, then steam them for about 10 minutes. While the stems are steaming, chop and wash the greens, then add them to the steamer for the last two minutes. Drain, salt, and let cool.
- Make the salad dressing and prep the apples – Whisk together the olive oil and balsamic. Peel the apples and slice them into matchsticks, then cut the matchsticks into cubes.
- Toss the salad and garnish – Toss the salad dressing with the beet greens and stems. Add the apples and toss again. Crumble the goat cheese on top.
I used to discard the beet greens even though I knew that they were edible, because they usually weren’t terribly attractive by the time I was ready to harvest the beets. But this recipe has changed that for good. I’ve started harvesting a few stems from each plant earlier in the season just so that I can make Beet Greens with Apples, and then when I finally harvest the beets, the beet greens are just as prized, however raggedy. This dish is crave-worthy. Enjoy!
