Simple julienned beet greens and a dressing of peanut, garlic, ginger and soy sauce (with a little chipotle kick thrown in for good measure) is the perfect antidote to boring garden salads.

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  • 1 bunch beet greens, washed
  • 3 1/2 tbsp. rice wine vinegar
  • 1 1/2 tbsp. blue agave nectar
  • 2 tbsp. water
  • 1 1/2 tbsp. + 1 tsp. tamari soy sauce
  • 2 tsp. toasted sesame oil
  • 1 tsp. chipotle chili powder
  • 3 1/2 tbsp. all-natural peanut butter
  • 2 cloves fresh garlic, grated
  • 1 tbsp. fresh ginger, grated


Step 1

Add all the dressing ingredients to the bowl of a food processor. Blend until smooth and all the ingredients are fully incorporated. Set aside.

Step 2

Wash and remove the stems from each beet leaf. Slice diagonally into thin strips and place in a bowl.

Step 3

Spoon a few spoonfuls of dressing over the julienned greens and toss. Add additional dressing until the greens are nicely covered but not soggy.

Step 4

Allow to sit for 10 minutes before serving (This will allow to greens to absorb some of the dressing and soften up a bit.)

Step 5

Garnish with toasted sesame seeds and serve. Store remaining dressing in a glass jar in the fridge and drizzle with reckless abandon.

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