Roasted Beet Salad with Oranges, Beet Greens and Goat Cheese
I’ve been trying to get rid of all that will potentially go slimy before we leave – for New York! New York!! It’s been booked for weeks, but I’m just realizing it now. We’re going to New York! All 3 of us. In a little over 24 hours. Yowzah.
But first, I have muchas work to get done, and we have to eat our beet greens.
We grew beets in the back this year, but the greens flourished far more than the beets themselves. (Ditto the radishes, which were virtually nonexistent underground, but high and leafy up top.) I’ve cooked with beet greens before, but given the choice I’d pick kale or chard. However. We had plenty that were about as fresh as local (the 100 foot diet?) as you can get. I came across it here, searching for beet green inspiration, but it seemed naked without the goat cheese. I’m not sure I could eat a roasted beet salad without.
W was not impressed. I recalled myself at his age and older, so bummed out that my mom made fish for dinner. And stewed tomatoes. Why would any grownup do such a thing, when they have full control over the decision-making-process every mealtime?
Roasted Beet Salad with Oranges, Beet Greens and Goat Cheese
AuthorJuliePreheat oven to 400°F. Trim greens from beets. Cut off and discard stems. Coarsely chop leaves and reserve. Wrap each beet in foil. Place beets directly on oven rack and roast until tender when pierced with fork, about 1 hour. Cool and peel beets, then slice or cut each into wedges.
Cook beet greens in a pot of boiling water just until tender, about 2 minutes. Drain well and squeeze to remove excess moisture. Put them into a bowl with the beets, onions and orange slices. Whisk vinegar, oil, garlic, sugar, mustard and orange zest; add to beet mixture with goat cheese and toss to coat.
Season with pepper, and let stand at room temperature 1 hour before serving.
Ingredients
Directions
Preheat oven to 400°F. Trim greens from beets. Cut off and discard stems. Coarsely chop leaves and reserve. Wrap each beet in foil. Place beets directly on oven rack and roast until tender when pierced with fork, about 1 hour. Cool and peel beets, then slice or cut each into wedges.
Cook beet greens in a pot of boiling water just until tender, about 2 minutes. Drain well and squeeze to remove excess moisture. Put them into a bowl with the beets, onions and orange slices. Whisk vinegar, oil, garlic, sugar, mustard and orange zest; add to beet mixture with goat cheese and toss to coat.
Season with pepper, and let stand at room temperature 1 hour before serving.
One Year Ago: Spaghetti with Braised Kale
I so need to grow more than tomatoes next year. I love beets – I need to make this the next time I get my hands on some 🙂
Well, we can’t raise our kids exclusively on Nutella Samosas, can we?
These vagabond shoes
Are longing to stray…
…Julie, do you want to wake up in a city that doesn’t sleep?
And find you’re king of the hill; top of the heap?
Have a wonderful time.
Mmmm, love beat greens. I was enjoying mine sauteed and served with a poached egg and some goat cheese on top.
beet, not beat greens. Although, it feels that way some times.
Have a wonderful time in New York!
Looking forward to hearing about your adventures in NY! I absolutely love it there!! For a architecture lover/foodie, it is my idea of heaven.
Even though this might not be your favourite, it’s mine (or one of them). What could be better than beets with their greens and goat cheese?
Have a wonderful trip, and eat in the delis and cafes to tell us about. 😀
Mmm…I love beets and goat cheese and oranges so this is right up my alley. And rest assured, for my boys would not be impressed with this either.
Have fun in NYC! It’s a great place to visit.
I’m lucky enough to live only a few hours away.
Be careful of the bed bugs. They are everywhere in NYC, not just the hotels, but the subway, theaters, and some stores! There have been articles in the papers weekly about the outbreak.
Yes, New York is quite the city all right. After each of the four times I have visited, I wake up in the morning after returning to my beloved Calgary and thank my lucky stars that I don’t live there.