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Beet greens salad without oil or salt

No-oil beet greens salad

This no-oil beet greens salad offers a wonderful way to utilize more than roots and maximize nutrient diversity. We made it with a lemon mustard dressing. 
Course Salad
Cuisine French, Vegan
Keyword beet greens, dressing, hot lemon juice, no oil
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 2 people
Calories 33kcal


  • 3 beets (4 if small; keep the roots for other dishes)
  • 1 lemon
  • 1 tbsp French mustard


  • Put water to boil in a pan.
  • Separate the greens from the beetroots and remove the hard part (approximately the first 2 inches) from the green stems.
    Separating beet roots from greens
  • Chop the greens in bits about 2-3 inches long and rinse them thoroughly.
    Cut and rinse beet greens
  • Boil the greens for 3 to 5 minutes, then strain them and pour cold water over, so they stop cooking and cool down a bit.
    Boil beet greens for a few minutes
  • Make the sauce by putting the lemon juice in a small cup and mixing in the French mustard. 
  • Put the greens on a serving plate, add the dressing and serve immediately.


Calories: 33kcal | Carbohydrates: 7g | Protein: 2g | Sodium: 215mg | Potassium: 508mg | Fiber: 3g | Sugar: 1g | Vitamin A: 3605IU | Vitamin C: 45.7mg | Calcium: 81mg | Iron: 1.9mg