How to Make ItStep 1 Preheat the oven to 425°. Peel the beets and cut them into 1-inch wedges. Discard the tough stems from the beet tops and coarsely chop the leaves.
Step 2 In a bowl, toss the golden beets with 1 teaspoon of the olive oil and 2 garlic clove halves and season with salt and pepper. Arrange in one-third of a large cookie sheet. Repeat with the red beets and then the carrots, using 1 teaspoon of olive oil and 2 garlic halves for each vegetable. Roast in the oven for about 35-40 minutes, until tender. Transfer the vegetables to a platter.
Step 3 In a small bowl, whisk the vinegar with 1 tablespoon of the olive oil and half of the shallot. Season with salt and pepper and whisk in the goat cheese.
Step 4 In a skillet, heat the remaining 1 tablespoon of oil. Add the remaining shallot and cook over moderately high heat until softened, about 1 minute. Add the chopped beet greens and cook until just wilted, about 5 minutes. Season with salt and pepper.
Add half of the goat cheese dressing to the beet greens and toss. Add the roasted vegetables and toss once or twice. Transfer the salad to a platter and drizzle with the remaining dressing. Serve right away.
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