closeup of the salad from overhead

Beet Green Salad

  • Author: Katie Webster
  • Prep Time: 15 minutes
  • Total Time: 15 minutes
  • Yield: 6 cups 1x
  • Category: Salad
  • Method: No Cook
  • Cuisine: American


Don’t throw away those beet greens! Wondering what to do with your beet greens? Make this simple and delicious Beet Green Salad with sherry vinegar and garlic dressing with crumbled feta cheese. Simple, gluten-free, wheat-free and vegetarian.



1 small clove garlic, chopped

1/4 teaspoon kosher salt

3 tablespoons extra-virgin olive oil

1 tablespoon sherry vinegar

1 1/2 teaspoons Dijon mustard

8 cups beet greens, washed and spun dry (57 ounces)

1/4 cup crumbled feta cheese (about 1 ounce)

Freshly ground pepper to taste


  1. Mash garlic with kosher salt with the side of a chef’s knife on a cutting board to form a paste.
  2. Whisk garlic paste, olive oil, sherry vinegar and Dijon in a small bowl.
  3. Place greens and feta in a large bowl.
  4. Pour dressing over greens, season with pepper and toss to combine.


Make Ahead Notes

The greens can be torn, washed and stored in a plastic bag up to four days ahead. The dressing can be made up to four days ahead. Store it in a jar in the fridge. Let it come to room temperature and shake it well before tossing the greens and feta.


  • Serving Size: 1 1/2 cups
  • Calories: 120
  • Sugar: 0 g
  • Sodium: 329 mg
  • Fat: 11 g
  • Saturated Fat: 2 g
  • Unsaturated Fat: 9 g
  • Carbohydrates: 3 g
  • Fiber: 2 g
  • Protein: 3 g
  • Cholesterol: 4 mg
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