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  • Writer's pictureThe Farmer's Wife

Balsamic Beets and Greens


  • 1⁄4 cup balsamic vinegar

  • 1 tablespoon extra virgin olive oil

  • 2 teaspoons sugar

  • 1⁄4 teaspoon dijon- style mustard

  • 12 ounces baby beets, trimmed, peeled, thinly sliced

  • 1 teaspoon vegetable oil

  • 3 cloves of minced garlic

  • 8 cups loosely packed beet leaves, washed, drained (leave some water clinging to the leaves)

  • 2 tablespoons lemon juice

  • salt and pepper


  1. Whisk the vinegar, olive oil, sugar, and mustard together in a bowl.

  2. Toss with the beets and marinate at room temperature for at least 1 hour.

  3. In a large, skillet, heat the oil over medium heat.

  4. Place the garlic in the pan and saute for 1 minute.

  5. Add the greens, lemon juice, salt and pepper to taste.

  6. Cook for 2-3 minutes, stirring well.

  7. Cover and cook until the greens are wilted, about 5 minutes.

  8. Divide the hot greens among four salad plates and top with the beets and vinaigrette.

  9. Serve immediately and enjoy!

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