Riverland Farm

Excellent for early spring beets. Beets can be boiled, then peeled, to make this recipe a little faster.



Prep Time

1 1/2 hours


  • 6 tbsp extra-virgin olive oil
  • 4 1/2 tbsp red wine vinegar
  • 1 tbsp minced garlic
  • 7 medium-large beets with greens
  • 1 cup water
  • 2 tbsp drained capers
  • 3/4 cup crumbled feta cheese


Preheat oven to 375 degrees F.

Whisk oil, vinegar and garlic in a small bowl. Season generously with salt and pepper.

Cut greens off beets and reserve. Arrange beets in a single layer in a baking dish and add a cup of water. Cover and bake beets until they are tenderwhen pierced with a knife (about and hour). Peel beets while they are warm. Cut beets in half then slice thinly. Transfer to a large bowl and mix in capers and 1/4 cup of dressing. Season with salt and pepper.

Wash beet greens. Steam lightly until just wilted. remove from heat. Once cool enough to touch chop coarsely. Transfer to to medium bowl and and toss with enough dressing to coat. Season with salt and pepper.

Arrange beets in center of the plate and surround with greens; sprinkle with feta. Drizzle any remaining dressing.

Wholesale Ordering

Please contact us for more information about wholesale produce.