Mustard Greens and Beet Greens Salad Recipe with Herb Vinaigrette


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


  1. 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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