Beet Salad with Pine Nuts, Feta, and Balsamic Vinegar
Serves: 4
  • 4 medium beets (4-7 ounces each) with leaves
  • beet stems and leaves from 4 beets
  • 1/3-1/2 cup pine nuts
  • 1/4 cup extra virgin olive oil
  • 2 tablespoons balsamic vinegar
  • salt
  • 6 ounces crumbled feta cheese
  1. Bring a medium pot of water, that fits a steamer basket, to a boil. While waiting for the water to heat, prepare beets and beet greens. Remove beet stems from beets (no need to cut off the root end or clean beets up). Cut off stems from leaves just at the point that the leaf starts. No need to remove the stem between the leaf itself. Rinse leaves.
  2. Put beets in pot, turn heat down, and cook at a low boil until beets are tender when pierced with a fork. Cooking time varies depending on the beet size, freshness, and type.
  3. While beets are cooking, steam beet leaves. Put leaves in a steamer basket and steam until just wilted. Remove leaves and let cool. Squeeze water from greens and roughly chop.
  4. When beets are done, empty pot and beets into the sink. Hold beets, one at a time, under cold running water and slip off the skins. This happens very easily. Cut beets into bite-size pieces.
  5. Lightly toast pine nuts under the broiler or in a pan on the stovetop on low heat. Pine nuts toast quickly. (I usually burn the first batch.) So watch carefully because they're too expensive to waste!
  6. Put beets and greens in a bowl. Add olive oil, vinegar, salt to taste, and toss. Salad may be made a few hours ahead up to this point and kept covered in the refrigerator. Toss in pine nuts and sprinkle feta cheese on top right before serving. Don't toss in the feta or it will turn pink.
Recipe by Preheat to 350˚ at