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Mangoldsturzensalat

Mangoldsturzensalat is a colorful German-style beet and greens salad made with cooked beets, tender beet greens or Swiss chard, onions, herbs, and a tangy vinegar dressing. Earthy, bright, and lightly sweet-sour, this rustic salad can be served warm, room temperature, or chilled as a side dish for sausages, roast pork, potatoes, or a simple bread-and-cheese meal.
Servings 4 servings

Ingredients

For the Salad

  • 1 1/2 lbs beets red or golden, with greens if available
  • 1 bunch Swiss chard or beet greens about 8 to 10 ounces
  • 1 small red onion or yellow onion thinly sliced
  • 1 tbsp butter or neutral oil
  • 2 tbsp chopped parsley
  • 1 tbsp chopped chives or dill
  • Salt and freshly ground black pepper to taste

For the Vinegar Dressing

  • 3 tbsp apple cider vinegar white wine vinegar, or red wine vinegar
  • 3 tbsp neutral oil or mild olive oil
  • 1 tsp German mustard medium or mild
  • 1 tsp sugar or honey plus more to taste
  • 1/2 tsp salt
  • 1/4 tsp freshly ground black pepper
  • 1/2 tsp caraway seeds optional
  • 1 tbsp beet cooking liquid or water optional

Optional Add-Ins

  • 1 small apple thinly sliced
  • 2 tbsp toasted walnuts or hazelnuts
  • 2 tbsp crumbled fresh cheese or goat cheese
  • 1 tsp prepared horseradish
  • 1 small pickle finely chopped
  • Lemon zest to taste

Instructions

  • Cook the beets.Trim the beet greens from the beets if attached, leaving a small amount of stem on each beet. Wash the beets well. Place them in a pot, cover with water, and simmer until tender, about 35 to 50 minutes depending on size.
  • Cool and peel the beets.Drain the cooked beets and let them cool until easy to handle. Rub off the skins with your fingers or a towel. Cut the beets into wedges, slices, or bite-size cubes.
  • Prepare the greens.Wash the Swiss chard or beet greens well. Separate thick stems from the leaves. Chop the stems into small pieces and roughly chop the leaves.
  • Cook the onion and stems.Warm the butter or oil in a skillet over medium heat. Add the sliced onion and chopped stems. Cook for 4 to 6 minutes, until the onion softens and the stems become tender.
  • Wilt the greens.Add the chopped leaves to the skillet and cook for 2 to 4 minutes, stirring often, until just wilted. Season lightly with salt and pepper.
  • Make the dressing.In a small bowl, whisk together the vinegar, oil, mustard, sugar or honey, salt, pepper, and caraway seeds if using. Add a spoonful of beet cooking liquid or water if you want a slightly softer dressing.
  • Combine the salad.Place the beets in a large bowl. Add the warm greens and onions. Pour the dressing over the salad and toss gently so the beets and greens are evenly coated.
  • Let the flavors settle.Let the salad rest for at least 10 minutes before serving. For a chilled version, cover and refrigerate for 1 to 2 hours.
  • Finish with herbs.Sprinkle with parsley, chives, or dill before serving. Taste and adjust with more vinegar, salt, pepper, or sweetness as needed.

Notes

Tips for the Best Mangoldsturzensalat

Cook the beets until they are fully tender. A knife should slide in easily, but the beets should not be mushy.
Do not overcook the greens. They only need a few minutes in the pan. The goal is tender leaves with a little color and texture left.
Dress the salad while the beets and greens are still slightly warm if possible. Warm vegetables absorb vinaigrette more easily and develop deeper flavor as they rest.
For a brighter flavor, add a small spoonful of horseradish to the dressing. It gives the salad a sharp German-style finish that works especially well with beets.

Beet Greens vs. Swiss Chard

Beet greens and Swiss chard are closely related and can often be used in similar ways. Beet greens have a deeper earthy flavor that matches the beets, while Swiss chard is a little milder and more widely available.
If your beets come with fresh greens attached, use them. If not, Swiss chard is an excellent substitute. You can also use a mix of beet greens, chard, spinach, or tender kale.
For chard, be sure to chop and cook the stems before adding the leaves, since the stems take longer to soften.

Warm or Chilled Salad

Mangoldsturzensalat can be served warm, room temperature, or chilled.
Warm salad feels more like a vegetable side dish and pairs especially well with potatoes, sausage, pork, or fish. Chilled salad tastes brighter and more refreshing, making it a good make-ahead side for lunches, buffets, or picnic-style meals.
If serving chilled, taste the salad before bringing it to the table. Cold temperatures can mute flavor, so it may need an extra splash of vinegar, a pinch of salt, or a sprinkle of fresh herbs.

What to Serve with Mangoldsturzensalat

This beet and greens salad is earthy, tangy, and colorful, so it pairs well with hearty German dishes as well as lighter meals.
Good pairings include:
  • Rye bread
  • Boiled potatoes
  • Fried potatoes
  • Bratwurst or Lyoner sausage
  • Roast pork
  • Smoked fish
  • Schnitzel
  • Hard-boiled eggs
  • Cucumber salad
  • Cheese and bread
  • Pickles or gherkins
For a simple vegetarian meal, serve it with boiled potatoes, rye bread, and a spoonful of sour cream or quark.

Variations

For an apple version, add thinly sliced apple just before serving for sweetness and crunch.
For a nutty version, sprinkle toasted walnuts or hazelnuts over the salad.
For a creamy version, add crumbled goat cheese or a spoonful of sour cream on the side.
For a sharper German-style version, stir prepared horseradish into the dressing.
For a heartier salad, add boiled potatoes or hard-boiled eggs.

Make-Ahead and Storage

Mangoldsturzensalat keeps well, especially when served chilled. Prepare it up to one day ahead and store it covered in the refrigerator.
If adding apples, nuts, cheese, or fresh herbs, add them shortly before serving for the best texture and color.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. The beets may color the greens and onions as they sit, but the flavor will remain delicious.

Frequently Asked Questions

What is Mangoldsturzensalat?

Mangoldsturzensalat is a German-style beet and greens salad made with cooked beets, Swiss chard or beet greens, onions, herbs, and a tangy vinegar dressing.

What does Mangold mean?

Mangold is the German word for Swiss chard. In this recipe, Swiss chard or beet greens can be used.

Can I use beet greens instead of Swiss chard?

Yes. Beet greens work very well and give the salad an earthy flavor that matches the beets.

Can I serve this salad cold?

Yes. Mangoldsturzensalat can be served warm, room temperature, or chilled. If serving cold, taste before serving and refresh with vinegar, salt, or herbs if needed.

What vinegar works best?

Apple cider vinegar, white wine vinegar, or red wine vinegar all work well. Choose a vinegar that is tangy but not too harsh.

Can I add potatoes?

Yes. Boiled potatoes make the salad heartier and turn it into a more filling side dish or light meal.

What do you serve with beet and greens salad?

Serve it with rye bread, potatoes, sausages, roast pork, smoked fish, schnitzel, cheese, hard-boiled eggs, or pickles.
Course: Salad
Cuisine: German, Saarland