I’ve been thinning my beets lately, picking out the extra beet sprouts so that the ones left behind can grow big and fat. Our strawberries are going like gangbusters, too, so it was natural that the two harvests should end up blended together. I gathered my apron around my garden treasures and went into the kitchen to prepare a beet greens salad with strawberry dressing.
You can use regular or Alpine strawberry fruit in this recipe but make sure your beet greens are young and tender. If you pull a beet with a fruit already beginning to develop, slice it thinly and toss it into the salad raw. Beets are simply so beautiful. Even the leaves are lovely, with red veins running through their sleek foliage.
I grow smaller sized strawberries and so I simply harvest them, wash them off and add them in whole. If you have larger berries, cut them into medium sized chunks and add them to your beet greens. The last thing to add before the dressing is a head of loose leaf lettuce like Buttercrunch or Freckles if you’d like some color.
I’ve been pulling purslane out of my garden recently, so there were fat rosettes of that, as well. Toss them all together gently so as not to smoosh the strawberries and then make the dressing.
Strawberry Salad Dressing
Don't toss your beet greens and spring green weeds! Pair them with strawberries for this delightful salad and top with this unique dressing.
- 2 Tbsp. Organic extra virgin olive oil OR favorite light salad oil
- 1 Cup Fresh strawberries
- 1/4 tsp. Sea salt
- 2 Tbsp. Raw honey, or to taste
- 1-2 Dashes Balsamic vinegar
- 1 Dash Nutmeg
Put the strawberries into a blender and blend until liquefied.
Add rest of ingredients and blend on low to medium.
Taste and tweak - it's salad dressing.
Don't let your kids dish their own because there won't be enough to go around after the first child. Yeah, it's that good.
Do not skip the salt in this recipe as in enhances the strawberry flavor.
Use raw honey, if you can, to increase the health and vitality of the dressing.
The balsamic vinegar is optional; kids may not like the flavor.
Don’t toss your beet greens and spring green weeds! Pair them with strawberries for this delightful salad.
- 2 tbsp Organic Extra Virgin Olive Oil OR favorite light salad oil
- 1 cup-ish Fresh strawberries
- 1/4 tsp sea salt
- 2 tbsp raw honey or to taste
- 1-2 dashes balsamic vinegar
- 1 dash nutmeg
- Put the strawberries into a blender and blend until liquefied.
- Add rest of ingredients and blend on low to medium.
- Taste and tweak – it’s salad dressing.
- Don’t let your kids dish their own because there won’t be enough to go around after the first child. Yeah, it’s that good.
Do NOT skip the salt in this recipe since it brings out the strawberry flavor so beautifully.
Use raw honey so that your dressing will become a veritable tonic.
The vinegar is optional, really – if you’re serving kids and they don’t like the flavor, leave it out.
More on Beet Greens, Etc.
Here are Five Ways to Use Beet Greens from Attainable Sustainable.
To learn more about why you may want to use organic strawberries as opposed to conventionally grown, or not, visit this link from Kitchen Stewardship for several view points.
To learn more about growing beets from seed, visit this link from In My Kitchen Garden.
To learn a bit about growing lettuce, visit this link from yours truly – this includes several other veggies you may want to consider growing with your children.
For more information on growing a food garden in general, please consider The Gardening Notebook featured below as not only a great organizational resource, but also a very educational one.