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Beet and Beet Greens Salad
From Farm Where Life is Good
<p>This salad of beets on beet greens with a vinaigrette makes it part Greek and part Provencal. Call it Franco-Hellenic fusion cooking, but make sure to say it with a straight face.</p>Source: adapted from Mediterranean Harvest by Martha Rose Shulman (Entered by Arlo Frost)
Serves: 4-6 as a side dish, 2-3 as a light meal
1-2 bunch 1 large or 2 small bunches of beets, with their greens
2 Tbsp red wine vinegar or sherry vinegar
1-2 tsp balsamic vinegar
1-2 clove garlic
7 Tbsp extra virgin olive oil
1/2 juice of a lemon
Step by Step Instructions
- Heat the oven to 425℉. Cut the greens off the beets, leaving about ½ inch of the stems attached. Scrub the beets and place in a baking dish or ovenproof casserole. Add about ¼ inch of water, cover tightly with a lid or foil, and roast until the beets are tender, 35-40 minutes. Cool. If not using right away, refrigerate in a covered bowl.
- Bring a large pot of water to a boil while you stem and wash the greens. Add 1 Tbsp. salt to the water and blanch the greens for 1 to 2 minutes. Transfer the greens to a bowl of cold water, then drain and squeeze out the water. Chop coarsely.
- Mix together the vinegars, garlic, salt and pepper to taste and 6 Tbsp of olive oil. When the beets are cool enough to handle, trim the ends off, slip off their skins, cut in half lengthwise, then slice into half-moons. Toss with the dressing.
- Toss the beet greens with the lemon juice, salt and pepper to taste and 1 Tbsp olive oil. Line a platter with the greens, top with the beets, and serve.
- If made in advance, store the beets and beet greens separately.
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