ROASTED BEET AND BEET GREENS SALAD WITH APPLES AND GOAT CHEESE

by - 5:21 AM

A beet salad with goat cheese has become ubiquitous on restaurant menus, a
favorite throughout America. This version is a bit different, using the beet greens as
well—most people think of only the beet bulb itself, but the greens are as delicious
and nutritious as the root, and this is a great way to use them in a salad. It is best
with small, firm beets with fresh, unblemished greens, a crisp, tart apple, and
crumbly goat cheese. Roasting the beets to intensify the sweetness yields the best
results.
SERVES 6
10 to 12 small yellow and red beets with greens attached (about 3 pounds total)
½ teaspoon salt
⅓ cup extra-virgin olive oil
⅓ cup good-quality balsamic vinegar
Freshly ground black pepper to taste
1 medium tart, crisp apple (such as Granny Smith)
4 ounces or so slightly aged goat cheese
Preheat the oven to 400 degrees F.
Slice the greens off, leaving a tiny bit of stem on the top of the beets, then scrub the
beets and poke each of them with a fork a few times. Put them all in a shallow baking
dish, uncovered, with a ⅛ inch of water covering the bottom. Roast the beets—the water
will actually steam them a bit first—until they are shriveled, dark, and caramelized
outside, and tender all the way through (when poked with a knife)—45 minutes to 1½
hours, depending on size. Let them cool completely.
Rinse the beet greens well, trimming off the tough parts of the stems, and cut the
softer stem pieces from the leaves. Bring a big pan of water to the boil, then drop in the
stems and cook for about 10 minutes; then add the greens. Cook for 20 minutes more, or
until the stems are quite soft. Drain in a sieve; sprinkle ¼ teaspoon salt over the hot
greens, and let them cool. Peel the cooled beets, removing all the skin, the stem base,
and the root tip, exposing the gleaming flesh. Cut in wedges, and place in a big mixing
bowl. Cut the greens (both leaves and stems) into 2-inch lengths, and toss with the beet
wedges.
Whisk together the oil and vinegar, with the remaining ¼ teaspoon salt and some
grinds of pepper. Drizzle the dressing over the beets, and toss to combine. Core and slice
the apple into thin matchsticks. Arrange the dressed beets on a serving platter or
portion them on salad plates; fold in the apple pieces, then crumble goat cheese on top
just before serving.

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