Beet Greens and Arugula Salad with Raspberry Vinaigrette

Beet Greens and Arugula Salad with Raspberry Vinaigrette

Beet Greens and Arugula Salad with Raspberry Vinaigrette

There’s a reason I love summer. There are a lot of reasons, actually, but I’ll stick to the obvious one today. Simplicity. It’s the essence of summer.

Beet greens

Life is so much easier during the summer, which is a big plus when you have to keep an eye on your ten-month-old explorer all the time. With all that wonderful summer produce, you don’t have to overcomplicate things. You don’t even have to try  that hard to make a really good meal. Most of the time, the best thing you can do is just let the ingredients speak for themselves. Summer salads are the best way to go. I can never get bored of salads. They’re so versatile and fun!

Beet Greens and Arugula Salad with Raspberry Vinaigrette

If you’re getting bored of your usual greens, try beet greens. They have a great crunchy texture and a lovely earthy flavor that will stand out in any salad. They can also be steamed, sauteed, braised, added to soups or savory fillings. You could also make a beautiful pesto and serve it on a bruschetta with some goat’s cheese or a silky homemade pasta and a generous shaving of Parmesan cheese. You can’t go wrong with beet greens.

Beet greens

If the beet greens in your local market come attached to the root, otherwise known as beetroot (duh!), roast it and add it to the salad. It goes so well with berries. Otherwise, use it to make a fabulous beetroot pesto or a simple, but awesome chocolate beet cake.

Beet Greens and Arugula Salad with Raspberry Vinaigrette

Use this recipe as a guideline and inspiration. Experiment and have fun trying new things and creating new flavor combinations.

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Beet Greens and Arugula Salad with Raspberry Vinaigrette

Serves 2 as a light meal
Prep time:
Difficulty: Basic

Category: Salads & sides, Vegetarian
This is more of a guideline than an actual recipe. The ratio of beet greens , arugula and raspberries is entirely up to you and your tastes. You could substitute walnuts with other nuts and add some goat’s cheese for creaminess. Roasted beets would also work great here. For the raspberry vinaigrette, however, you should measure your ingredients. You want to balance the flavors well, so stick to the recipe and then try some dressing on its own. If the raspberries are tart, you might need more honey. This recipe makes more vinaigrette than you will need, so store the leftovers in your refrigerator and use for other salads. Serve this salad as a really light and refreshing meal or a side salad. It goes so well with some simple grilled chicken and couscous.
For the beet greens salad:
Ingredients
2 large bunches of beet greens, cut into 2 cm strips and stems removed
4 handfuls of arugula
20 fresh raspberries
40g toasted walnuts
some chive blossoms for garnish (optional)
Directions
In a large bowl, combine together beet greens and arugula. Add fresh raspberries and vinaigrette and mix gently with your hands. Sprinkle with walnuts and chive blossoms and serve.
For the raspberry vinaigrette:
Ingredients
40g fresh raspberries
1 tsp white sugar
50ml balsamic vinegar
20ml olive oil
1 tsp honey
pinch of salt
Directions
Mash raspberries and sugar together in a bowl. Set aside until mixture is juicy, about 10 minutes. Pour berry mixture into a jar with a lid. Add balsamic vinegar, olive oil, honey, and salt. Cover with a lid and shake until mixed well. Use immediately or store in your refrigerator.

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