Randy Mayor; Melanie J. Clarke
4 servings

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.

How to Make It

Step 1

Preheat oven to 425°.

Step 2

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.

Step 3

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.

Ratings & Reviews

mja489's Review

March 03, 2014
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.

bjane1's Review

September 15, 2012
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.

dory92064's Review

June 16, 2009
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.