Chioggio Beets with Wilted Greens and Feta
  • 4 bunches of baby chioggio beets with tops
  • Champagne vinaigrette (see recipe below) *
  • 1 tablespoon olive oil
  • 8 tablespoons crumbled feta
  • 4 tablespoons capers, rinsed and drained
  • 16 pitted kalamata olives, coarsely chopped
  1. Cut the stems off the beets about ½ inch above the tops of the beets. Wash the tops and set them aside. Wash and scrub the beets well and steam them for about 25-30 minutes, until tender and a sharp knife easily pierces them.
  2. When cool enough to handle, slip the skin off and trim the tops and bottoms then slice them crosswise into ⅛-1/4 inch rounds. Place in a bowl, and add champagne vinaigrette until they are just lightly coated and set aside.
  3. Take the reserved tops and remove the stems from the leafy portion, discarding the stems. Slice the leaves into ¼ inch ribbons and rinse well, leaving a little water on the leaves. Since this salad is best served when the greens are still warm, it goes fast from here on out so have all your plates and ingredients close by and ready.
  4. Heat the tablespoon of olive oil in a pan and add the greens. Cook until just wilted (about a minute). Divide the greens evenly on the plates.
  5. Top with some beets and then add the feta before finishing off each salad with a tablespoon of capers and some chopped olives. Drizzle more dressing on top if needed.
  6. Serve immediately.
Recipe by Have You Eaten, SF? at