In My Active Kitchen

Having fun in the kitchen and out

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Roasted Beets and Greens Salad


Beets are one my all-time favorite vegetables.  Strange? Possibly. But as the only vegetarian in my family, I’m used to being considered strange.

This roasted beet salad could be perfect for your next dinner party.  Elegant, delicious and simple- what more could you ask for? Plus anything topped with goats cheese is always a winner in my books.

Oh, and what I really love about this recipe? The fact that it puts good use to those beet greens on top of the beets themselves.


Don’t forget the greens!

You’ve never used the beet greens before? They taste like kale meets arugula- firmer texture with a peppery aftertaste.  I prefer to blanche them and sauté them with shallots and garlic, because really what doesn’t taste good when sautéed with shallots and garlic? My thoughts exactly.


When you top it with goats cheese and walnuts, I’m pretty much in heaven.


Want the recipe? Here you go:

Roasted Beets with Sautéed Greens
Serves 4



1 bunch of golden or red beets with fresh green stems

2 Tbsp. of olive oil, divided

1 shallot, minced

2 cloves of garlic, minced

6 oz of goats cheese

½ c. walnuts

Salt and pepper


1 Tbsp. honey

1 Tbsp. white wine vinegar

3 Tbsp. olive oil


Preheat oven to 400F

Prepare vinaigrette by combining honey, vinegar and olive oil into a mixing bowl, whisk thoroughly and taste to adjust to your preference.

Remove greens from beets and set aside; chop both ends off of the beets and discard.  Rinse beets well, dry and place on a sheet of tin foil.  Drizzle beets with 1 Tbsp.  of olive oil, wrap in the foil and place in the oven.  Bake for 45 minutes or until tender. Let beets cool.

While your beets are baking, remove the tough stems from the beet greens so only the leaves remain; rinse thoroughly.  Bring a large pot of salted water to boil and blanche greens for one minute.  Immediately submerge greens in ice water to stop the cooking.  Drain and pat dry.

Once beets have cooled, peel the outer skins and dice into 1 inch pieces.

In a large skillet, heat oil over medium heat.  Add in shallots and garlic and sauté for a minute until softened and fragrant.  Season with salt and pepper then add in beet greens and sauté for an additional 3 minutes.  Add in beets and walnuts and cook for another minute until heated through.  Remove from heat and add in vinaigrette, mix well.

Serve salad onto individual plates and top with crumbled goats cheese.

I dare you to serve this at your next dinner party and wow your guests.

-Jess xo