Golden Beet Salad over Beet Greens with Sherry Wine Vinegar Syrup

Preparation info
  • Serves


    • Difficulty


Appears in
Welcome to Claire's: 35 Years of Recipes and Reflections from the Landmark Vegetarian Restaurant

By Claire Criscuolo

Published 2014

  • About

Golden beets are at their peak from July through mid October, and you should take advantage of their freshness and flavor during those months. These root vegetables have a sweet, mild flavor and a silky, smooth texture. And they’re rich in iron and vitamins A and C.


  • Sea salt
  • 2 large golden beets (each about the size of a large orange)
  • 6-12 beet leaves with tender stems


  1. Bring a large pot of lightly salted water to a boil over high heat. Wash the beets and greens under cold water to remove the sand and any grit. Trim the beets to 2 inches above the stems. Trim away and discard any brown leaves and the tough stems from the beet greens; reserve the remaining leaves and tender stems. Wash the beets again, using your hands to rub off any rem