Roasted Beet and Shallot Salad over Wilted Beet Greens and Arugula

Randy Mayor; Melanie J. Clarke
Use beets with fresh green tops attached, or substitute Swiss chard for beet greens, if you prefer. Serve with pan-roasted salmon or trout, lamb chops, or beef tenderloin.

Yield:

4 servings

Recipe from

Nutritional Information

Calories 127
Caloriesfromfat 31 %
Fat 4.3 g
Satfat 0.5 g
Monofat 2 g
Polyfat 1.4 g
Protein 4.3 g
Carbohydrate 19.4 g
Fiber 4.6 g
Cholesterol 0.0 mg
Iron 1.8 mg
Sodium 393 mg
Calcium 81 mg

Ingredients

1 1/2 pounds beets
8 shallots, peeled and halved
Cooking spray
1 tablespoon balsamic vinegar
1 teaspoon grated orange rind
2 teaspoons olive oil, divided
1/2 teaspoon salt, divided
1 teaspoon sugar
2 teaspoons cider vinegar
5 cups trimmed arugula (about 5 ounces)
2 tablespoons chopped walnuts, toasted

Preparation

Preheat oven to 425°.

Trim beets, reserving greens. Wrap beets in foil. Place beets and shallots on a baking sheet coated with cooking spray. Coat shallots with cooking spray. Bake at 425° for 25 minutes or until shallots are lightly browned. Remove shallots from pan. Return beets to oven; bake an additional 35 minutes or until beets are tender. Cool. Peel beets; cut into 1/2-inch wedges. Place beets, shallots, vinegar, rind, 1 teaspoon oil, and 1/4 teaspoon salt in a large bowl; toss well.

Heat remaining 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add reserved beet greens to pan; sauté 1 minute or until greens begin to wilt. Stir in sugar, cider, and remaining 1/4 teaspoon salt; cook 30 seconds, stirring constantly. Remove pan from heat. Add arugula; stir just until wilted. Place about 1 cup greens mixture on each of 4 plates. Sprinkle each serving with 1 1/2 teaspoons walnuts; top each serving with 3/4 cup beet mixture.

Note:

David Bonom,

October 2007