Veggin’ Cookbook Chronicles: Beet and Beet Green Salad

June 26, 2010 By: Megabeth Category: Cookbook Chronicle Challenge, Salads, Side Dishes Print This Post Print This Post

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I had a lovely bunch of beets from my CSA delivery this week and I was fully prepared to make a recipe for Harvard Beets. Well, I must have been prepared only mentally because my pantry did not have the honey nor the white wine vinegar the recipe called for. I was unwilling to heat back out to the store to go get these missing ingredients.  So, back to the drawing board or in this case The Greens Book which saved the day. The cookbook was just featured in another post for chard baked with parmesean cheese. You can see my review of this cookbook in that post. (I obviously like it if I’m using it again, right?)

In this recipe, you use both the beets and the greens and end up with a very zesty and strong salad. The beauty of this recipe is that it is easy to adjust depending on how many beets you have and it really does not involve a lot of intense labor to make it. Just be prepared to have your oven going for a while to roast the beets. I roasted our kitchen on what was already a hot and humid evening.

I’m not normally a fan of beets, but made this way I didn’t mind eating them at all.

Beet and Beet Green Salad
The Greens Book

3 pounds beets, about 2 inches in diameter, with tender greens
salt and freshly ground pepper
about 3 Tablespoons extra-virgin olive oil
about 3 Tablespoons red wine vinegar

Preheat oven to 400 degrees. Cut the greens from the beets, leaving about 1 inch of stems on the beets. Trim the tails of the beets to about an inch. Scrub the beets well.

Wrap each beet tightly with double alumninum foil. Place the beets in a baking dish and bake about 1 hour, or until tender.

Remove the beets from the dish and cool until beets can be handled. Remove the foil.

Trim and peel the beets while they are still warm.

Slice the beets thinly and season with salt and pepper. Toss with a tablespoon each of olive oil and vinegar.

Meanwhile, prepare the beet greens. Cut the leaves from the stems.

Cut the stems in two to three pieces. Rinse the leaves and stems well. Blanch the stems for about 4 minutes in boiling lightly salted water.

Add the leaves and cook until just tender, another 2 or 3 minutes. Drain the greens well and cool until warm to the touch. Toss with the slice beets and the remaining olive oil and vinegar. Adjust the seasoning and serve.

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