Roasted Beets with Their Greens and Walnuts

Ingredients

Equipment Needed

• •Rimmed baking sheet
• •Aluminum foil
• •Large skillet
• •Small whisk or jar with lid

Instructions

1. 1

   Prepare the beets

   Preheat your oven to 400F. Cut the greens from the beets, leaving about an inch of stem attached to each root. Set the greens aside. Scrub the beets gently under running water to remove any dirt, but do not peel them. The skin protects the flesh during roasting and slips off easily afterward.

2. 2

   Roast until tender

   Place the beets on a large piece of aluminum foil. Drizzle with one tablespoon of olive oil and season with salt. Wrap the foil around the beets, sealing the edges to create a packet. Roast until a knife slides easily into the center of the largest beet, 45 minutes to one hour depending on their size. Unwrap and let cool until you can handle them.

   Smaller beets roast faster. If your beets vary in size, check the smaller ones earlier and remove them as they finish.
3. 3

   Prepare the greens

   While the beets roast, wash the greens thoroughly in several changes of cold water. Dirt hides in the stems and creases. Shake off excess water but do not spin them completely dry. Cut the stems from the leaves. Slice the stems into half-inch pieces and roughly chop the leaves. Keep them separate because they cook at different rates.

4. 4

   Toast the walnuts

   Spread the walnuts in a single layer in a dry skillet over medium heat. Toast, shaking the pan occasionally, until fragrant and slightly darkened, about five minutes. Watch them carefully. Walnuts go from toasted to burned quickly. Transfer to a plate to cool, then roughly chop.

   Your nose knows before your eyes do. When you smell that warm, nutty fragrance filling the kitchen, the walnuts are ready.
5. 5

   Make the vinaigrette

   In a small bowl or jar, whisk together the sherry vinegar, Dijon mustard, and a pinch of salt. Slowly drizzle in the four tablespoons of olive oil while whisking constantly until emulsified. Taste and adjust the seasoning. Good vinegar and good oil need very little else.

6. 6

   Peel and slice the beets

   When the beets are cool enough to handle, use a paper towel or your fingers to slip off the skins. They should release easily. Cut the beets into wedges or thick slices, whatever feels right. Place them in a bowl and toss with half the vinaigrette while still warm. Warm food absorbs dressing better than cold.

7. 7

   Sauté the greens

   Heat the remaining two tablespoons of olive oil in a large skillet over medium heat. Add the sliced garlic and cook until fragrant but not browned, about thirty seconds. Add the stems first and cook for two minutes. Add the leaves with whatever water still clings to them. Season with salt. Cook, tossing occasionally, until the leaves are wilted and tender but still have some life, two to three minutes more.

8. 8

   Assemble and serve

   Arrange the sautéed greens on a platter or individual plates. Nestle the dressed beet wedges among the greens. Scatter the toasted walnuts and crumbled blue cheese over everything. Drizzle with the remaining vinaigrette. Let the salad sit for a few minutes before serving. This is a dish that improves when the flavors have a moment to meet.

Chef Tips

• •Look for beets with greens that are perky and deeply colored, not limp or yellowed. The greens tell you everything about how recently the beets were harvested. If the greens look tired, the roots have been sitting too long.
• •Roasting beets whole and unpeeled concentrates their sweetness and prevents them from bleeding out their color. The skin is your friend here.
• •This salad actually improves after thirty minutes at room temperature. Dress the beets while warm, assemble the platter, and let it sit. The flavors will marry and deepen.
• •If you cannot find beets with greens, buy loose beets and a small bunch of Swiss chard. It is not the same story, but chard is a close cousin and the dish will still be delicious.
• •Roquefort, Gorgonzola, or a good domestic blue all work beautifully here. Choose something you would happily eat on its own.

Advance Preparation

• •Beets can be roasted up to three days ahead and refrigerated. Bring to room temperature before dressing.
• •Vinaigrette keeps refrigerated for one week. Shake or whisk before using.
• •Walnuts can be toasted up to five days ahead and stored in an airtight container at room temperature.
• •The greens are best cooked just before serving, but can be made an hour ahead and held at room temperature.

Frequently Asked Questions

Nutrition Information

1 serving (about 225g)