Sunday, March 28, 2010

Roasted Beet Salad with Beet Greens and Orange Segments

I was picking out beets the other day when a woman next to me asked if I ever cooked with the beet greens. I told her that I had tried cooking beet greens once before, but ended up with a mushy green mess. She gave me some advice on how she boiled them, and I decided to take another stab at preparing the greens I usually discard.

Roasted Beet Salad with Beet Greens and Orange Segments

6 medium beets with greens attached

3 large oranges

1 small shallot, minced

4 tablespoons extra-virgin olive oil, divided

2 tablespoons apple cider vinegar

1 tablespoon lemon juice

1 teaspoon honey

½ cups feta cheese, crumbled

Preheat oven to 400°F. Trim greens from beets and reserve leaves. Place beets on large sheet of foil and drizzle with 1 tablespoon olive oil and sprinkle with coarse salt. Wrap beets in foil, place on a baking sheet and roast until tender when pierced with fork, about 1 hour. Let beets cool, and then gently rub off the skins with a paper towel. Cut beets into 8 wedges and set aside.

Remove stems from beet greens and coarsely chop leaves. Cook greens in a pot of boiling water until tender, about 2 minutes. Drain the greens and squeeze out any excess moisture.

Finely grate enough peel from an orange to measure ½ teaspoon and reserve for dressing. Cut peel and white pith from oranges. Use a small sharp knife to cut between membranes and release segments. Squeeze remaining membranes and save 2 tablespoons of juice.

Put vinegar, oil, shallot, honey, lemon juice, orange juice and orange zest in a small jar and shake until combined. Season to taste with salt and pepper.

Arrange greens, beets and orange segments on plates. Sprinkle with feta and drizzle with dressing.

Makes 6 servings.

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