We love roasted beets and loved this recipe. The dressing for the beets add just the right amount of flavor. I didn't roast the shallots, but sauteed them with the wilted beet greens. Also omitted the arugula, because there's just the two of us and didn't want a lot of left overs. I 'candied' the walnuts which added a nice touch of sweetness to the salad. This is definitely a keeper.
Roasted Beet and Shallot Salad over Wilted Beet Greens and Arugula
dory92064 Posted: 06/16/09
bjane1 Posted: 09/15/12
This was one of those surprisingly awesome dishes! The flavors were outstanding. I sauted sweet onions with the beet greens rather than roasting shallots, skipped the arugula, and used yellow beets from our garden.
mja489 Posted: 03/03/14
Wonderful side dish. I made it with extra greens and no arugula because that is what I had. It was fantastic, but next time I will add the arugula. I suspect that will make it even better. I used Chioggia beets from the farmer's market. They were amazing.