Roasted Beet Salad

Updated at: Thu, 17 Aug 2023 02:44:10 GMT

Step 1

Preheat oven to 400°F. Cut two pieces of aluminum foil twice as long as the base of the roasting pan, and place the pieces of foil in the pan.

Step 2

RECIPE NOTES

Step 3

INGREDIENTS

Step 4

INSTRUCTIONS

Step 5

Twist off the beet greens. Rinse the beets and the greens thoroughly to remove any dirt. Remove the leaves from the stems, then slice the

Step 6

stems into 2-inch pieces and the greens into thick ribbons. Set aside.

Step 7

Place the beets on the foil in the pan and coat with a tablespoon of olive oil and a teaspoon of salt. Toss the beets to coat with the oil and salt.

Step 8

Sprinkle the thyme sprigs on top. Wrap the beets tightly in the foil, crimping the edges to make a sealed packet so no steam can escape.

Step 9

Place the roasting pan in the preheated oven and roast the beets for 1 hour, or until a fork can be inserted into the center of the beets easily.

Step 10

While the beets roast, make the vinaigrette. Combine the vinegar, mustard, honey, chives, a couple of pinches of salt and a few grindings of

Step 11

pepper in a mason jar. Place the lid on the jar and shake to combine. Add the remaining 1/2 cup olive oil and shake again until the vinaigrette

Step 12

is creamy. Taste, adding more salt if desired.

Step 13

When the beets are finished roasting, remove the foil packet from the roasting pan and let the beets cool, uncovered, until they are barely cool

Step 14

enough to handle, about 10-15 minutes. Using a small paring knife or a peeler, peel the beets, using gloves if you have them to prevent pink

Step 15

fingers. Slice the large beets into wedges and small beets in half or quarters. Place the beets in a large mixing bowl. Pour 1/4 cup of the

Step 16

vinaigrette over the beets and toss to combine.

Step 17

Place the same roasting pan on the stove over medium heat and add 1 tablespoon oil to the pan. Add red onion and cook until softened,

Step 18

about 3 minutes, then stir in the beet green stems. Cook for 2 to 3 minutes until softened, then add the beet greens and chard. Season with a

Step 19

pinch of salt and cook, stirring often, until wilted, about 3 minutes longer. If the greens are tough and need to cook longer, add 1/4 cup water

Step 20

to the pan and cook until the water has evaporated. Turn off the heat and leave the greens to cool in the pan.

Step 21

Drizzle a few more tablespoons of the vinaigrette over the greens and stir, adding more vinaigrette if desired. Serve the beets on top of the

Step 22

greens in the roasting pan and sprinkle pistachios and goat cheese on top.

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