I love to make this dish in the summer because I have all the ingredients on hand in our garden. And, unlike some of the beet greens you find in the grocery, when beets are just pulled from the dirt the greens are usually unblemished.

This is such an easy recipe (see below for the link). Roast the beets, peel off the skins and cut into bite sized chunks. (For instructions on how to roast beets, refer to a previous post on the subject.) While the beets are roasting, whisk the dressing and chop or julienne the mint and basil.

Once the beets are prepared, toss them with the dressing and herbs and let sit in the refrigerator for about 30 minutes.

While the beets are in the fridge, I quickly wilt the greens and stems in a saute pan that has a thin film of olive oil. I then squeeze out any extra moisture and chop them into rough pieces.

Pull the bowl of beets out of the refrigerator and throw in the beet greens. Toss it all together with some crumbled feta and sprinkle with some basil leaves.

You’ve got a vibrant and delicious salad that will go with anything. Throw a piece of meat or fish on the grill, and you don’t need much else. You could even put a spoonful of the beet mixture over grilled salmon for a knockout entree.

http://www.thedailymeal.com/beet-salad-mint-and-basil?utm_medium=referral&utm_source=pulsenews#