Roasted Beet Salad With Oranges And Beet Greens

February 18, 2007

Roasted Beet Salad With Oranges And Beet Greens

Adapted from Bon Appétit, January 2004

The delicate beet greens — which are an excellent source of potassium, folic acid, and magnesium — make this dish even more healthful.

1 bunch beets with beet greens attached
1 orange
1 small sweet onion, cut through root end into thin wedges
2 tablespoons wine vinegar
1 tablespoon extra-virgin olive oil
1 garlic clove, minced
1/4 teaspoon grated orange peel

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 30 minutes. Cool. Peel beets, then cut each into 8 wedges. Place beets in medium bowl.

Cook beet greens in large saucepan of boiling water just until tender, about 2 minutes. Drain. Cool. Squeeze greens to remove excess moisture. Add greens to bowl with beets. Cut peel and white pith from oranges. Working over another bowl and using small sharp knife, cut between membranes to release segments. Add orange segments and onion to bowl with beet mixture. Whisk vinegar, oil, garlic, and orange peel in small bowl to blend; add to beet mixture and toss to coat. Season with salt and pepper. Let stand at room temperature 1 hour. Serve.

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