Mustard Greens and Beet Greens Salad Recipe with Herb Vinaigrette

| July 13, 2010 | 3 Comments


When mustard greens appeared in my CSA box last week, I didn’t even have a chance to groan before my beloved farmer told me to just try them. My farmer knows me well — anything with the word ‘mustard’ in it is sure to send me packing.

However, I do believe in trying everything once, so I immediately ripped a leaf off and took a nibble. Turns out the course green has a pleasant taste with a touch of peppery-ness. Better yet, it doesn’t taste like mustard. At all. Color me a convert.

Immediately, I started planning this salad. Sweet-ish beet greens with the peppery mustard greens and a light but flavorful homemade vinaigrette. Add in a bit of salty feta, sweet raw beets and fresh tomatoes … oh yea. It was destined to be good. And guess what? It was.

When serving this, I did something that I normally don’t do: I didn’t reveal exactly what the salad was made of. Generally, I am a firm believer in disclosure so that everyone knows and willingly eats what’s on the table. But I knew the mention of mustard greens — something that I was hesitant about —  would be a deterrent. So, I kept quiet until everyone — all seven of us — had eaten some. And guess what? I wasn’t the only one to enjoy it. So there.

Maybe sometimes it’s okay to be a little deceptive in the name of trying new things. What do you think?

Mustard Greens and Beet Greens Salad
serves 8

1 bunch mustard greens, washed, dried and torn into bite-size pieces
1 bunch beet greens, washed, dried and torn into bite-size pieces
1 medium beet, quartered and sliced (or 6-8 baby beets, quartered)
1/2 cup grape tomatoes, halved
1/2 cup crumbled feta
Herb Vinagrette (recipe follows), to taste

In a large salad bowl, combine the mustard greens, beet greens, beets, tomatoes and feta. Toss. Add Herb Vinaigrette to taste and toss again.

Serve immediately — this is great with grilled chicken or shrimp.

Save Print View Herb Vinaigrette

Category: Budget Eating, Farm Fresh, Healthy Cooking, Healthy Life, Quick and Easy Recipes, Raising Healthy Kids, Recipes, salad

About the Author ()

Sarah Walker Caron is a writer, editor and recipe developer who loves to create delicious recipes the whole family can enjoy together. Her work has appeared in countless publications including iVillage, BELLA NYC Magazine, Yum for Kids magazine and more. She lives in Maine with her two food-loving kids.

Comments (3)

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  1. Another good salad. I want your farmer friend. What a great idea.

  2. Vera Patchis says:

    I had a similar CSA predicament, but to me they totally tasted like mustard! I masked them in a salad with honey vinaigrette and walnuts.

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