Raw Beet Green Salad Recipe

By
Jennifer Murray
Jennifer Murray
Former head chef at a Kauai restaurant and co-author of three cookbooks dedicated to vegan or raw food diets.
Learn about The Spruce Eats' Editorial Process
Updated on 06/1/22
Raw beet green salad

The Spruce Eats / Diana Chistruga
Prep: 20 mins
Cook: 0 mins
Total: 20 mins
Servings: 2 servings
Nutrition Facts (per serving)
375 Calories
22g Fat
40g Carbs
14g Protein
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Nutrition Facts
Servings: 2
Amount per serving
Calories 375
% Daily Value*
Total Fat 22g 29%
Saturated Fat 3g 15%
Cholesterol 0mg 0%
Sodium 1699mg 74%
Total Carbohydrate 40g 14%
Dietary Fiber 15g 54%
Total Sugars 12g
Protein 14g
Vitamin C 131mg 653%
Calcium 560mg 43%
Iron 10mg 58%
Potassium 4263mg 91%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Ever wonder what to do with all those nutritious beet greens after you're done eating the yummy beets? Beet greens make for the base of a very lovely salad. In this recipe, beet greens and fresh herbs come together with an all-natural, raw vegan vinaigrette made with balsamic vinegar and mustard, sweetened with a touch of raw agave nectar. 

When making this salad, allow your greens to marinate in the dressing for a while. The leaves will soften up and become even more digestible. However, if you find that the taste of beet greens is too bitter for you, then use a blend of the greens and your choice of lettuce, such as butter lettuce or regular romaine, for this recipe. 

Beet greens are very rich in calcium as well as many other minerals and vitamins. Let this salad recipe be the start of a lovely new trend in your raw vegan experience.

Ingredients

  • 6 cups thinly sliced beet greens

  • 1/4 cup thinly sliced basil leaves

  • 1/4 cup coarsely chopped parsley

  • 2 tablespoons olive oil, preferably cold-press

  • 1 tablespoon balsamic vinegar

  • 2 cloves garlic, minced

  • 1 teaspoon stone ground mustard

  • 1 tablespoon nama shoyu

  • 1 tablespoon agave nectar, preferably raw

  • 1 medium tomato, coarsely chopped

  • 1/2 medium cucumber, coarsely chopped

  • 1/2 cup sliced kalamata olives

Steps to Make It

  1. Gather the ingredients.

    Ingredients to make a raw beet green salad

    The Spruce Eats / Diana Chistruga

  2. Place the beet greens in a mixing bowl together with the fresh basil and parsley, and gently toss to combine. Set aside.

    A large bowl with beet greens, basil, and parsley

    The Spruce Eats / Diana Chistruga

  3. In a small bowl, whisk together the olive oil, balsamic vinegar, garlic, mustard, nama shoyu, and agave nectar until well combined. Alternately, you can place everything in a mason jar and shake it all up to combine well.

    A small bowl of dressing made from olive oil, balsamic vinegar, garlic, mustard, nama shoyu, and agave nectar

    The Spruce Eats / Diana Chistruga

  4. Once your dressing is prepared, pour the dressing over the greens and gently toss until all of the greens are evenly coated.

    The bowl of greens tossed with the salad dressing

    The Spruce Eats / Diana Chistruga

  5. Serve your dressed beet greens topped with the tomato, cucumber and olives.

    Beet green salad topped with olives, cucumbers, and tomatoes

    The Spruce Eats / Diana Chistruga

Tip

  • Want to add even more flavor and texture to your beet green salad? Here are a few raw vegan salad ingredients you might consider: shredded beets (try using a cheese grater for thin raw beet shreds), a handful of sunflower seeds or hemp nuts, or a handful of sprouts.