Raw Beet Green Salad

The leaves from beet plants make for a nice colorful salad. This recipe combines basil and parsley with the beet greens and uses a honey-Dijon vinaigrette. Toss in garden vegetables like tomatoes, cucumbers, or cooked beets and sprinkle with goat cheese if desired.
This salad is quick to assemble but should be allowed to sit in the dressing for about 1 hour to make the greens more tender.
Based on a recipe by Jennifer Murray, thespruceeats.com
Prep Time25 mins
Resting time30 mins
Total Time55 mins
Course: < 30 Min Prep w/Longer Cook Time, Side Dishes - Salads
Servings: 3 servings
Author: Catherine Christiano



  • 6 cups fresh beet greens tough stems removed and sliced 1/2 inch strips
  • 1/4 cup fresh basil 1/4 inch sliced
  • 1/4 cup fresh parsley 1/4 inch sliced


  • 2 tablespoons olive oil
  • 1 tablespoon balsamic vinegar
  • 1/2 - 1 clove garlic minced, use a small clove
  • 1 teaspoon whole grain prepared Dijon mustard
  • 1 tablespoon apple cider vinegar
  • 1/4 teaspoon Kosher salt
  • 1 tablespoon honey

Suggested Add-Ins

  • sliced cucumber
  • cooked, sliced beets
  • tomatoes
  • crumbled goat cheese



  • An hour in advance, in a serving bowl, toss together salad ingredients and any desired garden vegetables with enough vinaigrette to coat leaves. Just before serving, if desired, sprinkle with goat cheese.


  • In a small bowl, whisk together all ingredients.