Beet Green Salad

by Gina Solon


  • 2 bunches of beets
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 3 cups beet greens, chopped
  • 2 ripe avocados, sliced
  • 4 cup salted pepitas
Beet Green Salad

Jocelyn Filley

1⁄2 cup olive oil
1 heaping teaspoon miso (brown rice recommended)
1/8 cup rice vinegar
1/8 cup apple cider vinegar
1-2 tablespoons maple syrup or honey 1 small shallot, minced
1 tablespoon grated fresh ginger
1-2 teaspoons salt

Preheat oven to 400°.

Cut the beets from their stems and peel. Slice them into quarters and place onto a cookie sheet. Toss with olive oil and salt and roast for 35-40 minutes, until a fork just pierces through. Set aside to cool.

Meanwhile, wash the greens thoroughly and dry them. Cut off and discard the long red stems. Coarsely chop the greens and move them to a large bowl.

When the beets are cool enough to handle, add them to the bowl, along with the sliced avocados and pepitas.

For the dressing, combine all of the ingredients in a glass jar with a tightly fitting lid. Shake until emulsified. Gently toss salad, adding a little dressing at a time.

Refrigerate salad and serve cold.

Yield: 4-6 servings