Beet Salad Image

Beet Salad

Struggle Meals - "Root-to-Stem"

Prep Time
Cook Time


  • 1 bunch red beets, with nice stems
  • 1 bunch yellow beets, with nice stems
  • 1/4 cup olive oil, divided
  • Salt and pepper
  • 1/2 red onion
  • 1/4 cup red wine vinegar, divided
  • 1 honey packet
  • 1 bunch swiss chard, chopped
  • 3 butter pats
  • 1 avocado, cut into cubes
  • 1/4 cup pumpkin seeds, toasted
  • 4 oz goat cheese, crumbled


  1. Preheat oven to 400 degrees.
  2. Wash and dry beets and beet greens. Separate the beet green leaves from the stems. Finely chop the stems and greens separately.
  3. Place the beets in a 9x13 dish and cover with foil.
  4. Place beets in the oven for 45-50 minutes, until very tender. Set aside to cool, and then remove the peel.
  5. Slice the red onion and put it in a small bowl with 2 tbsp of red wine vinegar. Set aside.
  6. When the beets are done, unwrap them and allow them to cool.
  7. Heat a large skillet over medium heat. Add butter pats; when they are melted add the beet green stems and cook for 5 minutes.
  8. Toss in the beet greens and swiss chard. Season with salt and pepper cook until just wilted.
  9. To assemble salad: When the beets have cooled, gently peel them and cut them into wedges and toss them with the greens, red onion, avocado, pumpkin seeds and goat cheese. Whisk together the olive oil and vinegar along with the honey packet and drizzle on top.