This salad, which I learned from Mama Kourtesi in Greece, is the essence of “whole eating.” She boils both beets and their greens and tosses it all in a simple dressing of oil and vinegar for a surprisingly tasty, super-versatile salad or side dish.
1-1/2 pounds baby beets with greens attached
3 tablespoons extra-virgin olive oil
3 tablespoons white wine vinegar
Sea salt and freshly ground pepper
Trim the leaves from the beets a half-inch from the base of the stem. Wash, dry and chop the leaves.
Bring a large pot of salted water to a boil. Add beet roots, lower heat to maintain a vigorous simmer, and cook for 20-35 minutes (depending on size), until the tip of a sharp knife can penetrate to the beet’s center without resistance. Using a slotted spoon, transfer beets to a bowl and let cool until manageable. Peel and cut into 1/2-inch wedges.
Bring water back up to a boil and add beet greens. Boil for 5 minutes, until greens are wilted and stems are tender. Drain well.
Mix together beets and greens in a large salad bowl ,and toss with olive oil, vinegar, salt and pepper. Let sit for at least 10 minutes before serving.