Roasted Beet Salad with Walnuts and Goat Cheese

From Vegetables Every Day by Jack Bishop

Ingredients

4 medium beets
4 c. packed beet greens
4 Tbsp. extra virgin olive oil
2 medium shallots, sliced thin
salt & pepper
2 tsp. balsamic vinegar
2 tsp. red wine vinegar
½ c. walnuts, toasted in a dry skillet until fragrant
2 ozs. Goat cheese, crumbled

Directions

1. Preheat oven to 400 degrees.
2. Trim greens from beets, leaving 1 inch on beet, trim roots. Wash beets and wrap in aluminum foil; roast in oven until metal skewer easily glides through them, about 1 – 1 ¼ hours.
3. Meanwhile, wash and dry beet greens. Tear large leaves in half.
4. Heat 1 Tbsp. oil in medium skillet. Add shallots and sauté over medium heat until golden brown and crisp, about 5 mins. Add beet greens and sauté until wilted, about 2 mins. Season with salt & pepper to taste; cool to room temperature.
5. Place vinegars and salt & pepper in a small bowl. Whisk in remaining 3 Tbsp oil until dressing is smooth. Set aside.
6. When beets are done, remove from oven, open foil packets and cool slightly. Using a paper towel, rub them gently to slip off their skins. Slice into ¼ -inch-thick rounds.
7. Divide the beet greens among four plates. Arrange beet slices on top, drizzle with dressing and garnish with walnuts and goat cheese. Serve.

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