Curried Beet Salad with Beet Greens and Fava Beans
Prep time
Cook time
Total time
A lovely end-of-summer salad using earthy ingredients and a flavorful curry dressing.
Serves: Serves 6-8 as a side
  • 4 small beets, sliced paper thin (preferably on a mandolin)
  • beet greens, trimmed and rinsed
  • ½ pound fava beans, blanched and peeled
  • ½ cup olive oil
  • 1 tablespoon curry powder
  • 2 cloves garlic, roughly chopped
  • 1 1-inch piece of ginger, roughly chopped
  • 3 tablespoons apple cider vinegar
  • 2 tablespoons honey
  • 1 tablespoon Dijon mustard
  • ½ teaspoon kosher salt
  1. First, prep your fava beans. If you don't have fava beans, you can use chickpeas or any other legume you prefer. For the favas, though, bring a pot of water to a boil and remove the beans from their pods. Simmer in the water for 3-4 minutes, until slightly softened, then remove the beans from the hot water and place in ice water to stop the cooking process. Remove the fava beans from their skins and set aside. I split mine for the salad, but you can leave them whole if you like.
  2. Thinly slice your beets, using a mandolin or a very sharp knife (I'm talking paper thin). Place them in a large bowl and add the fava beans. Set aside.
  3. Trim your beet greens and rinse them under cold water. Dump out the water you boiled your fava beans in and fill it with fresh water, then bring it to a boil. Simmer your beet greens in the boiling water for 2-3 minutes, until tender. Remove from the water, blanch in ice water to stop the cooking, and dry on paper towels. Roughly chop the greens and add them to your beets and beans.
  4. In a small sauce pan, combine your olive oil and curry powder. Whisk, then allow the mixture to simmer slightly for 3-4 minutes, then remove from the heat and set aside to cool.
  5. In a food processor or blender, combine the garlic, ginger, vinegar, honey, mustard, and salt. Slowly add in the cooled curry oil mixture, a bit at a time, blending slowly until emulsified. Taste and adjust seasonings as needed. Pour the dressing over the vegetables and use your hands to toss it all together. Let the salad sit in your fridge for an hour or so before serving.
  6. This will keep well, covered and in the refrigerator, for up to 5 days. I personally thing it gets tastier with age.
Recipe by The Crepes of Wrath at