Beet Greens and Kale Salad

I made this salad during a snow storm. I was feeling adventurous and wanted to use up what we had in the house. This salad utilizes winter greens. Most salads you eat you have to be dressed right before eating or else the lettuce will be soggy; however, the greens in this salad are hearty and the more they sit in the dressing, the more flavorful they become. I even ate some of the dressed greens the next day and they were still crisp!


2 bunches of beet greens, stems removed and sliced thinly 
5 kale leaves, center ribs and stems removed, sliced thinly 
1/3 cup thinly chopped radicchio
2 tbs. rasins
3 tbs. pine nuts
2 tbs.  roughly chopped hazelnuts
1/3 cup pecorino romano cheese shavings
quarter of an onion sliced
1 tbs. extra virgin olive oil
5 tbs. white vinegar
1 tbs. honey
2 tsp. chopped parsley 
sea salt
5 tbs. hot water


  1. Place the raisins in a small bowl and pour the hot water over them. Let it soak while you prepare the rest of the salad. 
  2. Whisk together the honey, vinegar, olive oil, parsley, salt and pepper in a large dish. 
  3. Add the beet greens, kale leaves, radicchio, onion, pine nuts and hazelnuts. Toss everything to combine. Let the salad sit for at least 5-10 minutes.
  4. Drain the raisins and add them to the salad along with the pecorino romano cheese shavings. 

Happy Eatings! 

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