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Pan-crisped Beet Salad with Buttermilk Dressing-4

Fresh bunched beets with greens are my favorite way to enjoy them. You can pretty much make a salad with just the roots and greens and a tangy dressing. You may have noticed we’ve been using a lot of buttermilk lately, and the reason is there are always leftovers! The good news is it lasts for a long time in the refrigerator, so pick some up for this salad and then save the rest for baking.

Pan-crisped Beet Salad with Buttermilk Dressing

I always prep beets for salad by baking them in a foil packet. They’re soft throughout, the skins come right off, and it’s easy to bake them earlier in the day if you plan on making the salad later. Crisping the beets in olive oil just gives them another dimension of flavor. The leaves are sturdy enough that you can dress the salad in advance if you need to. I removed the stems altogether, then tore the leaves into bite size pieces before dressing.

Seared Beet Salad with Buttermilk Dressing

Pan-crisped Beet Salad with Buttermilk Dressing-1

Pan-crisped Beet Salad with Buttermilk Dressing

1 bunch beets with greens

1/4 cup Greek yogurt
2 tablespoon buttermilk
1 teaspoon dijon mustard
1 tablespoon olive oil
1 clove garlic, grated
1/2 teaspoon of salt
fresh ground black pepper

Preheat the oven to 400°F

Bake the beets. Remove the beets from the greens. Scrub the beets clean, leave the stem end and bottoms in tact and lay onto a piece of foil. Drizzle with oil and fold into a packet. The size of the beets will depend on the baking time. For large beets it can take over an hour. Smaller beets can be done in 30-40 minutes. Beets are done when a fork easily slides in. Let the beets cool in the foil and then rub off the skins, the tops and bottom should slide right off.

Dress the greens. Cut the stems off the greens, then chop or tear into bite size pieces. Wash and thoroughly dry. Place in a bowl.

Make the dressing. Combine the ingredients in a small bowl and whisk together. Toss the greens and dressing together.

Crisp the beets. Chop the beets in half, or for larger beets in quarters. Heat a thin layer of olive oil in a pan and add the beets in batches, crisping on all sides. Watch the beets carefully to avoid burning. Transfer the beets to a wire rack or plate and let cool. Sprinkle with salt.

Transfer the greens to a serving dish or platter and top with the beets.


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