We got the most beautiful beets in our Full Earth Farms CSA boxes this year. I always love beets, but I get especially excited when the beets have the greens still attached. When I am lucky enough to have fresh looking beet greens, my favorite thing to make is a warm beet greens salad with roasted beets, topped with goat cheese. Beets are naturally sweet and pair well with a tangy goat cheese. The greens are earthy like Swiss chard, but have more texture.
The salad is quite simple to make and only requires a few ingredients:
- 1 Bunch beets with greens
- 2 Sprigs of fresh thyme
- 2 oz Goat cheese
- 1 Tbsp red wine (or vinegar)
- Olive oil
Preheat the oven to 400 degrees. Remove the greens from the beets, leaving a little bit of the stalk attached to the root, and set aside. Place the beet roots on a sheet of aluminum foil and drizzle the beets with a tablespoon of olive oil. Season the beets with fresh thyme, 1 tsp of coarse salt, and 1/2 tsp freshly ground pepper. Fold the edges of the aluminum foil over the beets to form a pouch. Roast the beets in the oven for 35 minutes (or longer for large beets).
While the beets roast, wash the beet greens and pat them dry with a clean towel. Remove the stems and cut the beet greens into 1 inch strips.
After roasting, let the beets cool until you can handle them without burning yourself. With a pairing knife, remove the skins from the beets and slice the beets in half (or quarters for large beets).
Heat a tablespoon of olive oil in a pan over medium heat. Toss in the beet greens and saute until slightly warmed, about a minute. Add a tablespoon of red wine to the pan and let the resulting steam wilt the greens.
Plate the greens and top with the roasted beets. Crumble the goat cheese over the salads and serve. The oil and wine from cooking the greens act as a vinaigrette, so salad dressing is not necessary.