Warm Beet Green Salad


  • 2 to 3 beets with leafs
  • 1 to 2 garlic scapes
  • 1 tablespoon of honey
  • 3 tablespoons of white or apple cider vinegar
  • 2T olive oil
  • 1 teaspoon red pepper flakes
  • 1 teaspoon of dill
  • 1 tablespoon of parsley chopped
  • Salt and pepper to taste


  1. Cut off beet greens and wash well (these guys get pretty dirty) leave most of the stems
  2. Peel beets
  3. Roast beets @ 400 degrees whole, till firm and tender. @ 30 mins. Let beets cool till able to handle. Slice beets @ 1/8 to 1/4 thick
  4. Whisk together 1T honey, 3T vinegar, 1T olive oil, 1t dill, and generous amount of salt and pepper to taste.
  5. Place beet slices and 1/2 of the garlic scapes chopped in dressing and let sit in there refrigerator for at least 30 mins
  6. Heat skillet and add 1T of olive oil
  7. Add the rest of the garlic scapes and the whole beet leaves, add red pepper flakes, add 1T of vinegar and honey dressing, and sauté till tender.
  8. Remove from heat
  9. Arrange beet slices around the plate and place sautéed beet greens in center.  Drizzle with some of the remaining dressing and garnish with parsley.