Rating: 4 stars
1 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 1
  • 5 star values: 0
Pat Vannest, Seattle, Washington
Recipe by Coastal Living September 2006

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Recipe Summary

Yield:
Makes 6 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Remove stems and leaves from beets, discarding stems. Coarsely chop leaves; set aside.

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  • 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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