I am not a fan of beets or beet greens, but this recipe makes both fantastic and can win over even the most beet-fearing mammals.
This flavorful beet salad makes a delicious lunch or dinner served with your favorite whole grains and other sides. I prefer to serve it with quinoa, whole milk yogurt, and a slice of bread with olive oil.
3 beets, peeled and chopped into 3/4 inch pieces
2 Pink Lady (or Cripps Pink) apples, chopped into 1/2 inch pieces
1 onion, chopped into 1 inch pieces
Optional spices: 1/4 tsp turmeric, 1/4 tsp tarragon, 1/2 tsp sage, 1/8 tsp powdered ginger
leafy beet greens, washed with stems removed, and chopped
2 tbsp grasped oil
3/4 tsp salt
1/4 tsp black pepper
Sauce & Garnish
2 tsp honey
1 tbsp red wine vinegar
1/4 cup roasted sliced almonds, optional
1. Preheat oven to 400 degrees. Have two large baking sheets ready for roasting (a standard cookie sheet is fine). Combine the spices, herbs, salt and black pepper in a small bowl. In a large bowl combine chopped beets, 1 tbsp oil, 1/2 of spice mixture and mix, covering all the pieces with oil and spices. Divide the beets between the two roasting pans, and roast.
2. While the beets are roasting combine the onions, apples, 2 tsp oil, and remaining spice mixture. After about 12 minutes, when you can just stick a fork in the beets but they are still tough, add the onions and apples, dividing them between the trays and cook for about 5 minutes.
3. Mix beet greens with remaining oil, salt and black pepper, divide between pans, and roast for about 4 minutes, or until tender. Remove from oven and let ingredients rest and cool for 5 minutes, then transfer to a large serving bowl.
4. Whisk the vinegar and honey together, pour it over the ingredients, and mix. Then sprinkle almonds over the top and serve warm, just above room temperature. This salad can be eaten the next day but is best spiced up with some additional vinegar.