Baby Beet Greens Salad
From The OFA Recipes for Every Season
Salads Recipes
Yield: 2 to 4 servings
- 1 cup baby beet greens, washed and stemmed
- 12 whole, cooked baby beets
- 1 cup sliced mushrooms (optional)
- 1 cup mixed salad greens
- 3 tablespoons olive oil
- 2 tablespoons cider vinegar
- 1 tablespoon chopped parsley or chervil
Toss together the beet greens, beets, mushrooms, and salad greens. Stir together the remaining ingredients, pour over the salad, and toss again. Serve immediately.
Reviews by Readers
I made this recipe in early summer and it was such a great hit with family and friends, I continued to make it throughout the summer. Everyone wanted the recipe! Bravo! – Reviewed by Genevieve Kennedy
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