Roasted Beet Salad

Our chef partner Amanda Haas created this hearty salad recipe using simple roasted beets. She loves the addition of chard along with the beet greens to create a room temperature “salad” that can accompany other dishes, but the beets are absolutely delicious on their own with the vinaigrette as well. Amanda suggests that if you have large and small beets, cook them in two separate foil packets so you can take the small beets out before the large beets are done cooking. And if your beets have scrawny greens or no greens, use an extra bunch of chard instead.

3 pounds beets with greens

1/2 cup plus 2 tablespoons extra-virgin olive oil, divided

Kosher salt 

4 thyme sprigs

1/4 cup red wine vinegar

2 tablespoons Dijon mustard

1 tablespoon honey

1 tablespoon sliced chives 

Freshly ground black pepper

1 medium red onion, thinly sliced

1 bunch chard, tough stems removed, sliced into thick ribbons

1/4 cup shelled pistachios, lightly toasted and salted

1/2 cup crumbled goat cheese

Preheat oven to 400°F. Cut two pieces of aluminum foil twice as long as the base of the roasting pan, and place the pieces of foil in the pan.

Twist off the beet greens. Rinse the beets and the greens thoroughly to remove any dirt. Remove the leaves from the stems, then slice the stems into 2-inch pieces and the greens into thick ribbons. Set aside.

Place the beets on the foil in the pan and coat with a tablespoon of olive oil and a teaspoon of salt. Toss the beets to coat with the oil and salt. Sprinkle the thyme sprigs on top. Wrap the beets tightly in the foil, crimping the edges to make a sealed packet so no steam can escape. Place the roasting pan in the preheated oven and roast the beets for 1 hour, or until a fork can be inserted into the center of the beets easily.

While the beets roast, make the vinaigrette. Combine the vinegar, mustard, honey, chives, a couple of pinches of salt and a few grindings of pepper in a mason jar. Place the lid on the jar and shake to combine. Add the remaining 1/2 cup olive oil and shake again until the vinaigrette is creamy. Taste, adding more salt if desired.

When the beets are finished roasting, remove the foil packet from the roasting pan and let the beets cool, uncovered, until they are barely cool enough to handle, about 10-15 minutes. Using a small paring knife or a peeler, peel the beets, using gloves if you have them to prevent pink fingers. Slice the large beets into wedges and small beets in half or quarters. Place the beets in a large mixing bowl. Pour 1/4 cup of the vinaigrette over the beets and toss to combine.

Place the same roasting pan on the stove over medium heat and add 1 tablespoon oil to the pan. Add red onion and cook until softened, about 3 minutes, then stir in the beet green stems. Cook for 2 to 3 minutes until softened, then add the beet greens and chard. Season with a pinch of salt and cook, stirring often, until wilted, about 3 minutes longer. If the greens are tough and need to cook longer, add 1/4 cup water to the pan and cook until the water has evaporated. Turn off the heat and leave the greens to cool in the pan.

Drizzle a few more tablespoons of the vinaigrette over the greens and stir, adding more vinaigrette if desired. Serve the beets on top of the greens in the roasting pan and sprinkle pistachios and goat cheese on top.

(Recipe courtesy of Amanda Haas, photograph courtesy of Andee McKenzie).