My market did not have the beets with leaves so I subsituted rainbow swiss chard. i also used half golden beets and red beets making it a very colorful dish. Subsituted walnuts with pecans, and also feta instead of goat cheese for milder flavor. i served it as a side dish so i served it warn/room. This dish will impress your guest wiht both presentation and flavor.
Roasted Beets with Sautéed Greens
- 4 pounds fresh beets with leaves (about 6 medium)
- 2 1/2 tablespoons olive oil, divided
- 1 3/4 teaspoons kosher salt, divided
- 1 3/4 teaspoons freshly ground black pepper, divided
- 2 garlic cloves, minced
- Balsamic Vinaigrette
- 3/4 cup toasted walnuts, coarsely chopped
- 2 ounces goat cheese, crumbled
- Remove stems and leaves from beets, discarding stems. Coarsely chop leaves; set aside.
- Place each beet on a piece of aluminum foil. Drizzle each evenly with 1 teaspoon olive oil, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Wrap beets tightly in foil.
- Bake at 375° for 1 1/2 hours or until tender. Cool slightly; gently rub beets to remove skins. Cut beets in half lengthwise, and thinly slice into crescents.
- Meanwhile, heat remaining 1 1/2 teaspoons olive oil in a large nonstick skillet over medium-high heat. Add garlic, and sauté 1 minute. Add greens and remaining 1/4 teaspoon each of salt and pepper; sauté 2 to 3 minutes or until wilted and tender.
- Toss cooled beets with greens and vinaigrette. Cover and chill several hours or until ready to serve. Sprinkle with walnuts and goat cheese before serving.
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