Mustard Greens and Beet Greens Salad Recipe with Herb Vinaigrette

Sweet-ish beet greens, peppery mustard greens and a light but flavorful homemade vinaigrette. Plus salty feta, sweet raw beets and fresh tomatoes … oh yea. A perfect summer salad.

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?

Yield: 8 servings

Mustard Greens and Beet Greens Salad with Herb Vinaigrette

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Prep Time 15 minutes

Total Time 15 minutes

Ingredients

• 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 Vinaigrette

• 1/2 cup packed fresh parsley leaves
• 1/2 cup packed fresh basil leaves
• 1 tbsp fresh thyme leaves
• 1 4- inch segment fresh rosemary, (remove the leaves and finely mince)
• 1/2 cup white wine vinegar
• 1 cup olive oil
• 1 clove garlic, , crushed
• Salt and pepper, , to taste

Instructions

1. In a large salad bowl, combine the mustard greens, beet greens, beets, tomatoes and feta. Toss. Add Herb Vinaigrette, to taste, and toss again.
2. Serve immediately -- this is great with grilled chicken or shrimp.

To make the Herb Vinaigrette:

1. Combine all ingredients in a food processor and process until well-combined.
2. Store in an airtight container for up to one week.