I got some lovely fresh beets with tops in my Papa Spuds produce box this week. For those of us who grew up eating pickled beets from a can, beets do not conjure up feelings of yearning. But, I swear fresh roasted beets are entirely different and you’ll love them! They’re sweet, earthy, full-bodied – I feel like I’m describing a fine wine! And they are the color of wine – maybe there’s something to this comparison!
Roasted beets, greens, walnuts and goat cheese are so good together!
Here, the roasted beets’ sweet flavor is complemented by the slightly bitter greens, with toasted walnuts for some crunch. The goat cheese imparts a wonderful richness. This dish is elegant, tasty and healthy.
That red color comes from some beneficial phytonutrients called betalains, the greens are rich in lutein and zeaxanthin, important for eye health, and the walnuts are a source of anti-inflammatory omega-3 fatty acids. So you can feel especially good about enjoying these roasted beets with greens, walnuts and goat cheese!
- 1 lb beets with greens
- ½ cup shelled walnuts
- 1 Tbsp balsamic vinegar
- 1 Tbsp plus 1 tsp extra virgin olive oil, divided
- 2 oz crumbled goat cheese
- Cut green leaves off beets. Wash the leaves. Chop off the stems and chop the leaves into 1 inch wide pieces and reserve.
- Wash beets, dry with paper towels, place on a piece of aluminum foil large enough to wrap them in.
- Drizzle with 1 Tbsp extra virgin olive oil and sprinkle with a pinch of Kosher salt.
- Toss with oil to coat and wrap tightly in the foil.
- Place on a baking sheet and roast 40 min to 1 hour at 375 degrees F until a fork pierces them easily.
- Spread the walnuts on a baking sheet and toast them in the same 375-degree oven for 10 minutes.
- Allow the beets to cool enough to handle them and peel by rubbing off the skin.
- Slice into ⅜ inch slices.
- Sauté greens in 1 tsp oil 1 min. Add balsamic vinegar and beets and sauté another minute.
- Top beets and greens with walnuts and goat cheese and serve.
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