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Sautéed Beet Green & Blue Cheese Salad

June 28, 2012


For the past 3 summers we’ve belonged to a CSA (community supported agriculture) organic farm about 3 miles from our house.

I love the place. From early June through Halloween, I visit the farm every week on its two harvest days and pick whatever is ready that day.

Although the seasonality of vegetables gives me some idea of what I’ll find on each visit, the variables of weather, varieties, pests, etc. often mean I’m surprised. It’s fun!

This week there was a bumper crop of beet greens. I love them almost as much as beets. Well, after tonight’s beet green creation, maybe even more.

You don’t need access to a farm to make this dish. Just use the greens from the beets you find in the market.

I didn’t measure anything when I made this, but it’s so simple, measurements aren’t really necessary. Enjoy!

You’ll Need:

3 handfuls of beet greens, washed & dried


Salt & Pepper

Minced garlic


A few thin slices of red onion, cut into bite sized pieces

A few tbs blue cheese, crumbled

A platter

A sauté pan


1. Heat the EVOO in the sauté pan over medium high heat.

2. Toss in the beet greens, and sauté until they begin to wilt.

3. Add a little minced garlic, some salt & pepper, give a good stir, then turn off the heat.

4. Slice the tomatoes and arrange them on the platter. Sprinkle with a little salt & pepper.

5. Spoon the sautéed beet greens onto the platter between the tomato slices.

6. Sprinkle the pieces of red onion over all.

7. Sprinkle the blue cheese over all. Serve immediately.


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