Just The Best Beet Salad - EVER!

In this video I visit my local farm, pick my own beets and put together my most favorite beet salad dish ever. Using the beets, beet greens, Greek yogurt, candied walnuts, agave syrup and aged balsamic vinegar I don' think there is a better salad out there.

Princess Diana loved beets, juiced and as salads and they were on the menu all the time at Kensington Palace. They are a Superfood, one of the healthiest foods you can eat. They help reduce blood pressure, increase post-workout recovery, enhance brain activity, promote healthy bones and much more. Harvested farm to table with these other delicious ingredients I stand by this being the best salad ever.

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Beet Salad Recipe
serves 4

2 lb mixed raw beets (baseball size) and with leaves on
1 cup walnut halves, you can use pecans
1/4 cup white granulated sugar
1 Tbsp unsalted butter
1 cup Greek plain yogurt
1/4 cup agave syrup
1 tsp minced garlic or 1/4 cup shredded green garlic
1/2 onion (diced)
2 TBS olive oil
Aged balsamic vinegar (to taste)

Cut the leaves and stalks off the beets and set aside. If cooking sous vide place the beets in plastic bags and vacuum seal. Sous vide at 185 degrees for 1 hour 30 minutes. Remove from the bag and allow to cool. If cooking conventional, place the beets into a pan, cover with cold water and boil until fork tender. cool under cold water. Peel the beets and set aside.

In a large skillet add the butter and sugar and stir until the butter has melted. Add the walnuts and keep moving around the skillet until the sugar starts to caramelize. Remove the nuts to a greased baking sheet and allow to cool.

Wash and shred the beet greens. In a large skillet heat the olive oil, onion and garlic. add the beet greens and stir. Season with salt and pepper. Cook until just tender. Set aside to cool slightly.

Cut the beets into bite size pieces, layer with the Greek yogurt, drizzle with the agave, top with the warm sautéed beet leaves, sprinkle with the walnuts and drizzle with the balsamic before serving.

[kotusso]

Under cold. Above hot. I never knew this. THANK YOU SO MUCH. Cooking for 50 years and just learned something that makes so much sense. WOW. Revelations continue Darren. THANK YOU.

[corpusdelectable]

Yes!!! I love roasted golden beets and their greens with candied walnuts and goat cheese with balsamic fig reduction. My absolute favorite. Cannot wait to try this!! ❤

[DrBrunoRecipes]

Lovely 👌🏻 Greetings from Scotland 😊 Have a wonderful day everyone 🌻

[anotherwhosoever]

Please never get rid of Winston… he’s absolutely adorable!! I was watching some of your older videos and the mike was a bit gritty for the ear… these newest ones and then, are perfect. Beets are my root cuz i have been anemic since a baby my mom always gave me beet juice, beef mushed, beet candy, and steemed… Beets are my love. Thank you for this video and ALL of your others!!! I cook everything you make!!

[fransmordin]

Dearest Chef, Thank you so much for featuring beets. My departed Mom (Hungarian) used to make a great dish from beet greens and a plain roux ( quite light on the colour) She would make the roux flour and butter, wilt the greens, add salt and a wee bit of sugar. WOW. Your salad is going to be a huge hit this summer, i am growing my own beets. Cheerio Chef.

[leslieparker]

Greetings from the State of Michigan in the U.S.A. Darren, you are a treasure. Such good energy & generosity of spirit. Your wealth of culinary knowledge & expertise is a huge gift to your viewing audience. TY! 🍴 P.S. I love fresh beets. Super healthy root vegetable.

[TheOnlyNyxErebus]

After getting my roomies to enjoy Brussel sprouts, getting them to like beets is my next challenge 😁

[sp]

Looks delicious! I love seeing your more healthy recipes too. You're a master storyteller as well!!

[crystallong]

Oh how I love you, Mr. Darren McGrady!! You’re the absolute best!! My husband grew up in Sherman not far from McKinney. I would love to meet you sometime as I also live in Texas. Much love and respect to you, my dear fellow!

[rogerpopish]

At 63 I just learned there's different types and colors of beets. The only ones I've ever seen are the red ones. Never to old to learn and that looks amazing 👏

[yuxiao]

Love how you made the salads and would suggest to have more closer views while you were preparing the food. Great dishes!

[simonba]

Love the videos, recipies and tips. I'm also pleased to see how you have shown people how to cook up the leaves too. So many waste so much, just because they don't know how to use it.
We all need to educate ourselves more and make the most of what we have.

[eileenhaskins]

I love beets. When we raised guinea pigs we used to give them beets as a special tonic for good health.

[susanstoermer]

I love beets. My favorite way is to peel and dice, put in foil and drizzle with olive oil, salt and pepper. Throw on the grill or in the oven. So yummy and they don’t dry out this way either.

[maryscheel]

Thank you, a free cooking instruction on fresh beet salad. Love your videos.

[dottiee]

I need to move West, Chef. We won’t have those until the fall in Buffalo, NY. It was fun to see your “ zeal” as a Chef, picking your beets. My Mom used to steam beet tops for me. She used to toss with vinegar and put sliced hard boiled egg on top. Nice memories, Thanks Chef. Be well everyone.🇺🇸🇬🇧❤️

[hannahj]

You give us sun kissed beets and beautiful summer food... From Yorkshire, we bring you heavy rain and 10 degrees c.

[WingedHeron]

Always use those "throw-away" leaves when I discover they are edible. Radish leaves with the radishes with a blue cheese salad dressing is awesome. I am in Austria so use Osterkroen Blue Cheese. Any blue vein should be good. Only use lemon juice in my dressing. Stilton with pomegranates is also a favourite - no dressing - just the seeds and stilton.

[laceyunderall]

I am a beet lover, so I really appreciate this video. Also, I’m very excited to view your content all about sous vide cooking. I’ve been aware of it for years but have not tried this method at home. I can’t think of a person I’d rather learn from than you, Chef!

[suemccoy]

Looks so yummy, I just love beets! I never thought of using the beet greens, all looks so delicious, a must try.