Beets and Greens Salad: #61 of 1000 Sustainable Food Experiments

Whenever beets are in season, I make this salad. It uses the whole beet – roots and green leaves – so nothing is wasted. With a few cashews or pumpkin seeds thrown in and a tangy sweet dressing, it’s a lovely accompaniment to lunch or dinner.

This is part of our 1,000 Food Experiments to create sustainable meals for our family and hopefully yours.

Ingredients ($2 total)

4 bunches of beets – we got these for free at our local farm
2 tbsp olive oil – $0.20
2 tbsp balsamic vinegar – $0.54
1 tbsp honey – $0.14
1/2 tsp dijon mustard – $0.10
1 tsp basil – $0.28
1/4 cup roasted cashews or pumpkin seeds – $0.50
Salt and pepper to taste

Directions

1. In a medium pot, boil the beets in water for about 20 minutes until you can stick a fork through them easily, then pull them out of the hot water. Run them under cold water to remove the skin, which should rub off easily. Using the same pot of hot water, chop up the greens into bite-sized pieces and boil for about 5 minutes until they’re bright green, then drain in a colander and run cold water over them to stop the cooking. Squeeze the cooled greens with your hands to get rid of the excess water.

2. Chop up the beets and add to the greens in a bowl. Mix all the dressing ingredients together, add the cashews/pumpkin seeds, and toss it all together with the beets and greens. Enjoy!

Sustainability Score (explained here)

  • Time to make: 3 = <1 hour
  • Servings:  3 = lots of leftovers
  • Cost per person (prices based on Trader Joe’s/Costco): 3 = <$5
  • Deliciousness: 3 = when are we having this again?
  • Environmental impact: 3 = minimal damage
  • Nutritional value: 3 = optimal nutrition
  • TOTAL: 18/18 (maximum score!) 

If you tried it, please let me know how it came out for you. Wishing you and your family a healthy, happy day!

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