Go Back
–+ servings
Print
Fresh Beet Greens and Beetroots

Warm Beet Salad with Beet Greens and Yogurt Sauce

Braised Beets adapted from Mark Bittman. Beet Salad and Yogurt Sauce adapted from David Tanis. For braising the beets, I used olive oil instead of butter and thyme instead of tarragon. To make the yogurt sauce healthier, I used non-fat Greek yogurt.
Prep Time 25 minutes
Cook Time 40 minutes
Total Time 1 hour 5 minutes
Servings 4 -6

Ingredients

Braised Beets

  • 1 pound small beets trimmed and peeled (if large, cut into smaller pieces to cook faster)
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons white wine
  • 2-3 sprigs fresh thyme
  • water

Beet Greens

  • Beet greens from beets above, washed well, stems trimmed

Toasted Cumin-Coriander Mixture

  • 1 teaspoon coriander seeds
  • 1 teaspoon cumin seeds

Vinaigrette

  • 1/4 cup shallots or red onion minced
  • 2 garlic cloves minced
  • 3 tablespoons red wine vinegar
  • 1 teaspoon toasted cumin-coriander mixture
  • salt and pepper to taste

Yogurt Sauce

  • 1 cup non-fat Greek yogurt
  • 1 garlic clove minced
  • 1 teaspoon toasted cumin-coriander mixture
  • 2 tablespoons chopped cilantro scallions, or other herbs
  • 1 tablespoon extra virgin olive oil
  • dash of cayenne
  • salt and pepper to taste

Garnish

  • fresh dill sprigs chopped scallions, chopped cilantro

Instructions

Braised Beets

  1. Place beets, olive oil, white wine and thyme in a medium pot, single layer. Add enough water to just cover the beets. Bring to a boil, then reduce heat and cook for 30-40 minutes until beets are tender. Remove beets from pan. Cut into bite size pieces and toss with some Vinaigrette.

Beet Greens

  1. Cut Beet Greens into 1" strips. Place Beet Greens in a saute pan and add 1/4 cup water. Bring to a boil, then reduce heat to medium and cover. Cook 2-3 minutes until wilted and just tender. Drain well.

Toasted Cumin-Coriander mixture

  1. Place coriander and cumin seeds in a small saucepan. Toast on medium heat until fragrant. Remove from heat. Cool and then grind in a spice grinder or in a mortar and pestle.

Vinaigrette

  1. Mix Vinaigrette ingredients together and let sit for a few minutes for flavors to meld and mellow.

Yogurt Sauce

  1. Mix all Yogurt Sauce ingredients together in a small bowl.

To Serve

  1. Place a portion of cooked Beet Greens on salad plate. Drizzle with some Vinaigrette. Place some Braised Beet on Top. Dollop some Yogurt Sauce on top. Garnish with dill, scallions and cilantro or any other fresh herbs you have on hand.

Recipe Notes

To oven braise the beets, place trimmed (unpeeled) beets in a saucepan. Cover with water and add a few splashes of extra virgin olive oil. Bake at 425 degrees until tender. This will take about 1 hour for small beets and several hours for larger beets. Radishes are also nice cooked this way. I added some in along with the beets and took them out after 1 hour.