Warm Roasted Beet and Greens Salad with Mushroom Vinaigrette

Love beets but unsure what to do with the beet greens? Don’t toss them — beet greens are highly nutritious and make a delicious addition to salads and warm sides. They are packed with beta-carotene and lutein, antioxidants that help protect the eyes, and they’re an excellent source of vitamin K, which supports bone health and normal blood clotting.

Warm Beet and Beet Green Salad with Mushroom Vinaigrette

This warm beet salad uses the whole vegetable — root and greens — making it an economical and low-waste way to cook beets. The mushroom-infused vinegar adds a savory, umami depth. Note: the mushroom vinegar needs at least two days to develop its full flavor. If you need a quicker option, gently sauté rice vinegar with mushrooms for a few minutes, then use immediately.

Yield: Serves 6

Ingredients

Beet Salad

• 9 medium beets, tops left on (use stalks for stock if desired)
• Salt and freshly ground black pepper, to taste
• 4 tbsp olive oil
• 1 small red onion, finely diced
• 1/2 cup hazelnuts, toasted and chopped
• 6 tbsp mushroom vinegar (see recipe below)
• 3 rosemary stalks, leaves picked and chopped
• Beet greens, roughly chopped (from the beet tops)

Mushroom Vinegar

• 500 grams mushroom stems, preferably shiitake
• 2 cups rice vinegar
• 1/2 cup reduced-sodium soy sauce or tamari (use tamari for gluten-free)

Instructions

Beet Salad

• Preheat the oven to 400°F (200°C).
• Trim the beet greens and stalks from the beet roots. Reserve the stalks for stock if you like, and chop the leaves into bite-sized pieces. Set the greens aside.
• Place the whole beets in a pot and cover with water. Bring to a simmer and cook until the beets are fork-tender, about 20–40 minutes depending on size. Drain and, while still warm, rub the skins off with a clean dish towel or paper towel. Slice the peeled beets into wedges.
• Toss the beet wedges with olive oil, salt, and pepper. Spread them in a high-sided roasting pan and roast for about 10 minutes to concentrate the flavor and add a slight caramelization.
• Remove the beets from the oven and combine them with the chopped beet greens, diced red onion, chopped rosemary, and hazelnuts. Drizzle with mushroom vinegar and toss gently to coat. Adjust seasoning with salt and pepper as needed. Serve warm.

Mushroom Vinegar

• Over high heat, sear the mushroom stems until they develop a medium char. This browning adds a deeper, smoky umami note to the vinegar.
• Place the seared stems in a clean container and add the rice vinegar and reduced-sodium soy sauce or tamari. Cover and store in the refrigerator for at least two days to allow the flavors to infuse. Strain before using if you prefer a clear dressing, or use the infused liquid as-is for extra texture and flavor.

Tips and Variations

• Quick Vinegar: If you haven’t prepared mushroom vinegar in advance, sauté sliced mushrooms briefly in a small amount of rice vinegar and then remove the mushrooms. Use the warm vinegar as an immediate, though milder, dressing.
• Nut Alternatives: If hazelnuts aren’t available, toasted walnuts or almonds make good substitutes and provide similar crunch and richness.
• Serving Ideas: This salad works well as a side for roasted meats, grilled fish, or as part of a composed vegetarian plate. It also pairs nicely with grains like farro or barley for a heartier main course.
• Storage: Store leftover dressed salad in an airtight container in the refrigerator and consume within 2–3 days. If making ahead, keep beets and greens separate and combine just before serving to preserve the texture of the greens.