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Beet Greens with Avocado with Creamy Tahini Dressing

An interesting way to use beets together with their greens - a nutritious salad, with avocado slices and tahini dressing.
Prep Time5 mins
Total Time5 mins
Course: Vegan
Cuisine: Salad
Keyword: alkaline, vegan
Servings: 2
Author: Ana Stanciu
Cost: $8


  • Blender


For the salad

  • 2 cups fresh beet greens stems removed
  • 1 cup cooked beet root cut in small cubes
  • 1 ripe avocado
  • 1/4 cup bulgur cooked

For the dressing

  • 2 tablespoon tahini
  • 2 tablespoon filtered water
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon organic raw honey
  • A pinch of pink Himalayan salt
  • Freshly ground black pepper


  • Peel the avocado, remove the stone and cut in slices.
  • In a big bowl, mix all the salad ingredients and set aside, adding avocado on top gently.
  • Add all the ingredients for the dressing in a blender, and process until smooth.
  • Pour the dressing over the salad, mix to combine, distribute onto serving plates and serve right away.


One cup of beet greens has 4 grams of fiber and 4 grams of protein, plus ample vitamins A and K, and minerals like phosphorous and since. They can be juiced just like regular greens too, so throw them in (remove stems first) if you want a protein and vitamin boost. While beet greens do have a strong flavor, it's not any more powerful than, say, kale. In this recipe, that flavor gets mellowed out by creamy avocado, bulgur and tahini.