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You are here: Home / Topics / Recipes / Roasted Beets, Tops, and Green Bean Salad in a Honey Vinaigrette

Recipes

Roasted Beets, Tops, and Green Bean Salad in a Honey Vinaigrette

Roasted Beet, Green Bean, and Beet Top Salad in a Honey Vinaigrette

How does time slip away so quickly?  It’s incredible to believe that my baby girl is nearly six weeks now.

We’re already in the middle of July and soon my mami will be heading to Spain for six weeks.  I’m going to miss her dearly during her time away.

Chioga, Golden, and Red Beets

I am blessed with the most incredible, selfless mami.  She is by my side nearly every day and cannot spend one of them without seeing her grandchildren.

I know it’s only six weeks but she’s my best friend. My farmers market buddy.

Chioga, Golden, and Red Beets

She’s an ace at finding the fullest green onions with large white bulbs.

Or the deepest crimson tomatoes perfectly ripe for an afternoon gazpacho.

Chioga, Golden, and Red Beets

Walking down the streets at the farmers market, she’ll share her memories of how Abuela Isabel would cook the brightest and freshest of seasonal vegetables.

She’ll stop and quickly elaborate on a family recipe.

Often times, I’ll tell her to slow down as I pull out a pen and a page.

Chioga, Golden, and Red Beets

This past week we were happy to find a variety of different beets… remolachas.

Chioga, Golden, and Red.

I decided to pull together a quick beet salad using all three varieties as they each contain a different amount of earthiness and sweetness.

little_hands

I added beans from the garden and the green tops of the beets mixed in a sweet honey vinaigrette.

For a dash of brightness I topped the salad with freshly cut mint.

Roasted Beet, Green Bean, and Beet Top Salad in a Honey Vinaigrette

This is a delightful summer salad that tastes great at room temperature or cold.

Now, if only I could find a way to sneak away to Spain with my mami 😉

Print
Roasted Beets, Tops, and Green Bean Salad in a Honey Vinaigrette

Roasted Beets, Tops, and Green Bean Salad in a Honey Vinaigrette

A delightful summer salad made of roasted beets, fresh green beans, and beet tops in a honey vinaigrette. Tastes great at room temperature or cold.

Ingredients:

  • 5-6 assorted chioga, golden, and red beets. (1 variety can also be used)
  • 1 1/2 cups beet tops with stems, chopped
  • 2 cups fresh green beans
  • 1/4 cup extra virgin olive oil
  • 2 tablespoons honey
  • 2 tablespoons golden balsamic vinegar
  • 1 teaspoon kosher (large granule) salt
  • 1/4 teaspoon ground pepper
  • Fresh cut mint to garnish

Method:

  1. Cut the green tops off the beets.
  2. Cut the beets in half and lie cut side down on a baking sheet.
  3. Drizzle with extra virgin olive oil then sprinkle with kosher salt; toss to coat.
  4. Roast at 400F for 40 minutes or until the beets are soft enough to be pierced with a fork.
  5. Once the beets are roasted, allow to cool then remove the outer skins.
  6. Cut into bite sized wedges and set aside in a serving bowl.
  7. In a separate pan, bring water to a boil.
  8. Add the green beans and boil until tender. 8-10 minutes. Remove and transfer to serving bowl with beets.
  9. In the same pan of water, add the beet tops with stems and simmer until tender. 2-3 minutes. Transfer to serving bowl.
  10. To the vegetables in the serving bowl add extra virgin olive oil, honey, golden balsamic vinegar, kosher salt, and pepper; toss to coat.
  11. Finish with a garnish of freshly cut mint.
  12. Allow the salad to come to room temperature or place in the refrigerator to serve cold.
3.1
https://www.myhumblekitchen.com/2012/07/roasted-beets-tops-and-green-bean-salad-in-a-honey-vinaigrette/
©Copyright, A Little Bit of Spain in Iowa


11 Comments

About Diana Bauman

Diana is a mother of three, proud wife, and humbled daughter of God. She finds the most joy meeting with Jesus in her organic gardens. She is completely blessed to be able to call herself a stay at home mom where she home educates her children, joyfully serves her husband, and cooks nourishing, real food, for her family. She loves connecting with people on facebook, google+, pinterest, and instagram.

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Comments

  1. Caroline @ Kitchen Simpatico says

    July 16, 2012 at 8:19 am

    What a gorgeous salad. I adore green beans and love how you’ve incorporated them alongside your roasted beets. So happy to have found your blog.

    Reply
  2. Paloma says

    July 16, 2012 at 9:03 am

    That salad looks great, very colorful and inviting! Great post too! Your girl is 6 weeks already? Aw! Incredible! … so sweet! 🙂 Besitos para ella! 🙂

    Reply
  3. Christine @ Fresh says

    July 17, 2012 at 10:11 pm

    Amazing. She’s already 6 weeks old?!! Gosh, where does the time go?
    This salad looks fabulous and the pictures are beautiful.

    Reply
  4. Jenny says

    July 19, 2012 at 6:26 am

    I so envy you your beautiful green beans. It is so hot and dry here in northeastern Indiana, my beans are going directly from two inches to seed. I have never seen this happen before. I even have all the colors you have planted. I love picking.all three and just looking at then. Thanks for the blog. I really enjoy it. Your baby is beautiful and she is a blessing.

    Reply
  5. Andrea says

    July 22, 2012 at 8:27 pm

    I needed a way to use the bounty of beets and beans from my CSA. Thank you for a delicious and simple recipe!

    Reply
  6. Jenn @LeftoverQueen says

    August 9, 2012 at 2:24 pm

    What an interesting salad! It looks great and so very seasonal!

    Reply

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I’m Diana – mother of five, proud wife, and daughter to an amazing God. Here you’ll find an encouraging community seeking to nourish our families both physically and spiritually. You’ll find us in our kitchens, gardens, and homeschool rooms pursuing a simple life in food, faith, and family.

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