Roasted Beet Salad with Beet Greens and Feta

Beets have a subtle, slightly sweet flavour that needs acidity to bring it to the fore. This recipe doesn't accomplish that. The result was not unpleasant, but insipid, bland, and disappointing; and the bitterness of the greens, rather than providing a minor, contrasting note, became dominant and jarring.

• philiptcox

• Halifax, NS

• 8/1/2016

I love sautéing beet greens in EVOO with a little minced garlic. Was looking for something different to try. I do prefer to actually ROAST the beets after tossing lightly with salt and pepper and a little olive oil. It brings out the taste so much more. I also am not a fan of capers- just too salty for my taste. I probably would add some sliced Baby Bella mushrooms ( possibly sweet them first, but I love pairing the delta or possibly a smoked Gouda. Will try this with modifications. Thanks.

• momof3boysnj

• New Jersey

• 6/4/2016

My family loved this! We happened to have beets on hand that were roasted in the coals of our last barbeque and used 2 bunches of chard for our greens. It was amazing. Why weren't vegetables this good when I was a kid? I am so grateful to the professional chefs and home cooks who have contributed great recipes that have so enhanced my vegetable repertoire. This is one of them.

• ditto

• Portland, Oregon

• 7/4/2015

This was very good. The stems looked so nice, I cooked them separately...but ended up not using them...in case anyone else is thinking the same. Didn't care for them. I also roasted the beets in foil.

• mymothersdaughter

• 5/24/2014

To be fair, I used this more as a base of an idea than anything else. The other reviewers inspired me so I used just a splash of olive oil, omitted capers (as didn't have any) and substituted pine nuts for feta. So I can't really review but the idea is fabulous and easy and I love not dumping all of those beautiful leaves!

• cookingrachel

• Boston, MA

• 3/11/2013

It was a hot day, and I put the beets (washed and trimmed) to cook directly on the grill, heated to med-low. They cooked for about 90 minutes, and they were incredibly delicious. Otherwise, I didn't change a thing. Maybe a few more capers next time... This is a keeper.

• jennifer_a_b

• Ottawa, ON

• 6/16/2012

I've always wanted to try a beet greens salad and I'm so glad I finally did! This was incredibly yummy and easy to make. I subbed balsamic vinegar and just drizzled in with olive oil. That seems like a lot of oil - I probably used about 2 T instead. Also used gorgonzola instead of feta because that's what we had. Threw in a handful of pinenuts for added texture and color. Very tasty!

• thanover

• San Diego, CA

• 2/21/2012

Fabulously delicious and so easy!!! I roasted gold and red 3" beets at 375ºF drizzled with olive oil and a sprinkling of salt & pepper. No need to peel; these came out very tender. I didn't have anymore red wine vinegar, so I subbed fresh lime juice. What makes this salad satisfying and sublime is the combination of the feta, capers and garlic with the beets and their greens. So good. A keeper.

• Anonymous

• Malibu, CA

• 9/15/2011

This is a summer staple in our family once beets hit the farmer's market. But, with a twist. We make the recipe as noted and mix it in with a pound of pasta. Voila. A main course that dazzles.

• jessicawil

• Western Mass

• 7/23/2011

This was very easy and very tasty. I used boiled beats and added a small splash of balsamic and pine nuts to the finished dish. I did not cook the greens, because I did not have much. I simply rinsed, cut the stems out, chopped them, and then tossed with the dressing. I served the beets on top of the greens. Made this for brunch, and it disappeared.

• mlkaplan

• 7/3/2011

This salad was delicious, made with fresh beets from the farmers market. I did not have feta but did add sliced fennel and onions. The capers did add a wonderful flavor and enhanced the beets. I like the dark green of the greens which added color contrast and lots of vitamins. yum

• bustan79

• 5/27/2011

This is a great salad! I added an orange, as suggested in other recipes, and it made the salad really pretty. The citrus flavor was very subdued and not too sweet at all. I left out the capers. I wrapped the beets in aluminum foil and roasted them at 400 degrees, then peeled them when they were cool.

• Anonymous

• Concord, CA

• 2/15/2011

Delicious; I subbed an equal amount of roasted garlic for fresh, which was milder. The dressing lacked punch, so I added a bit of minced lemon peel and juice. The capers were a great flavor booster. Feta was good; next time, I'll use blue cheese, because I like sharp flavors. I used beets I had roasted and refrigerated several days earlier. I had accidentally slightly undercooked them, so they were firm and very slightly crunchy -- delicious!

• lovestoputter

• 2/7/2011

This is delicious! I followed the recipe exactly, and thought that the capers really added complexity.

• darrenguild

• New York, NY

• 9/7/2010

Just excellent! So simple and elegant, and very tasty. I omitted the capers and used golden beets, which I had on hand. Actually also used the leftover greens which had been sauteed and eaten a few days before. Wonderful salad!

• shirleymacrina

• Port Townsend

• 9/1/2010