A Salad to Make Your Heart ‘Beet’ Faster

Roasted Beet Salad with Beet Greens and Feta

Beet and Feta Salad

Photo of CK's salad. By CK Lee.

This is one of the Kitchen’s standby crowd-pleasing salads. Don’t you just love having a go-to recipe that you can always rely on and that is healthy, delicious and beautiful to boot? (or is that to beet?) I hunted up this recipe after being inspired by a salad served by my inimitable sis-in-law, Suz. (Okay, well her salads are ‘imitable’ apparently, but she is really one of a kind). Suz served it as part of a family Thanksgiving feast a few years ago and now it makes a regular appearance at our place.

What I love about this Bon Appetit version is the use of the beet greens. Good cooks never discard the nutritious beet greens. You do? Well, stop it.

The greens are combined with roasted beets, capers and feta in a Greek-inspired salad. The Kitchen uses additional crisp mixed greens a base, topping them with the beet greens, beets and then the crumbled feta and a few whole capers as garnish.  Most excellent with roast leg of lamb and crisp potatoes as Bon Appetit recommends. Also fab with ham, turkey or as a hearty main dish salad.

This recipe is dedicated to CK Lee, whose big heart ‘beets’ a little faster  for delicious food of all kinds. Happy Thanksgiving.

Yield: Serves 6


  • 6 tablespoons extra-virgin olive oil
  • 2 1/2 tablespoons red wine vinegar
  • 1 tablespoon minced garlic


  • 7 medium-large beets (about 3 inches in diameter) with greens
  • 1 cup water
  • 2 tablespoons chopped drained capers
  • 3/4 cup crumbled feta cheese (about 3 ounces)

Preheat oven to 375°F. Whisk oil, vinegar and garlic in small bowl to blend. Season dressing generously with salt and pepper.

Cut green tops off beets; reserve tops. Arrange beets in single layer in 13x9x2-inch baking dish; add 1 cup water. Cover; bake until beets are tender when pierced with knife, about 1 hour 10 minutes. Peel beets while warm. Cut beets in half and slice thinly. Transfer to large bowl. Mix in capers and 1/4 cup dressing. Season with salt and pepper.

Cut stems off beet greens; discard stems. Wash greens. Transfer greens, with some water still clinging to leaves, to large pot. Stir over high heat until just wilted but still bright green, about 4 minutes. Drain greens; squeeze out excess moisture. Cool; chop coarsely.

Transfer greens to medium bowl. Toss with enough dressing to coat. Season to taste with salt and pepper.

Arrange beets in center of platter. Surround with greens; sprinkle with feta. Drizzle with any remaining dressing.

Bon Appétit | March 1997


read more good stuff!:

About Vicki

I’m a coach and consultant and in my spare time I like to cook and play house. I believe happy idleness is a purposeful pathway to a contented life. And I am happiest either in my pajamas or an apron – or both.

Speak Your Mind