Steamed Beets and Beetroot Leaves Salad Recipe

Beetroot salad recipe great with fish
Yield: 6 - 8    Preparation Time:     Cooking Time:
This salad accompanies fish perfectly and is the traditional Greek way to eat beetroot, including the leaves.


1 large bunch of fresh beetroot and their leaves
2 cloves garlic, crushed
1 tablespoon balsamic vinegar
Extra virgin olive oil

Recipe Instructions

Prepare the beetroot.
Wash the beetroot but do not remove the skin.  Boil them for 20 minutes in a large saucepan with water until they are soft.  Remove them from the saucepan and run them under cold water rubbing the skins with your fingers to remove the skins.  Cut the beetroot into slices and place the slices into a serving bowl.

Prepare the beetroot leaves.
Wash the beetroot leaves and steam them for 10 minutes until the leaves have wilted and are soft.  Chop the leaves and add them to the beetroot in the serving bowl.

Finish the salad.
Add the garlic, salt, vinegar and olive oil and mix all the ingredients together well.

You can serve this salad while it is still warm or place it in the fridge and serve it cold.