Roasted Beets and Beet Greens with Mustard Vinaigrette
When beets appear with lush green tops, make the most of them and add them to your cooking rather than tossing them out. They'll add a boost of nutrients, color and texture to this hearty salad.
Serves: 6Prep: 15 minutesCook: 1 hourTotal: 1 hour 15 minutesDifficulty: Easy
- 2 bunches green top beets, about 1½ -2 lbs., washed well, trimmed
- 3 tablespoons olive oil
- 1 tablespoon minced shallot
- 1 tablespoon coarse grain mustard
- 1 tablespoon sherry vinegar
- 1 teaspoon honey
- 1⁄4 teaspoon salt
- 1⁄8 teaspoon fresh ground black pepper
- Preheat oven to 375°F. Trim beet roots by cutting off green tops, reserving greens, and placing beets cut-side down in a lightly oiled baking dish. Cover dish with aluminum foil and roast beets until tender, about 30-45 minutes. When beets are tender, allow to cool and then peel and cut beets into bite-sized pieces.
- Finely chop the stems of the washed beet greens and coarsely chop the leaves.
- Heat the olive oil in a medium sauté pan and add the shallot and the chopped beet stems. Sauté until tender. Add the mustard, sherry vinegar, honey, salt and pepper and toss in the beet greens and stir to wilt them. Remove from heat and toss with the roasted beet root pieces. Serve warm or at room temperature. Refrigerate leftovers.