Roasted Beet with Wilted Greens Salad

Beets seem to be one of the most popular ingredients in the past few years and I am definitely on the bandwagon.  And I was so happy to discover that the greens that come along with the beets are tasty as well!  One thing to remember though is that the greens wilt fairly quickly, at least much quicker than the actual beets, so it’s a good idea to use the beets a day or two after buying them.  This salad has a great flavor and packs in veggies and fiber in the beans.

Ingredients:

2 bunches of beets, with the leaves on (about 6-8 beets)

1-15 ounce can of organic cannellini beans

1/4 red onion, thinly sliced

3 tablespoons olive oil

2 tablespoons balsamic vinegar

1/2 teaspoon salt

1/2 teaspoon pepper

6 tablespoons goat cheese (optional)

Directions:

1. Preheat oven to 425 degrees.

2.  Wash beets and cut to remove the stems from the beets.

3.  Peel beets and cut off remaining stems.

4.  Cut beets in half and then cut each half into multiple wedges.

5.  Mix beets with 2 tablespoons olive oil, 1/4 teaspoon salt, and 1/4 teaspoon pepper.  Pour beets onto baking sheet.

6.  Place beets in oven and cook for 20 minutes.

7.  Separate beet leaves from the stems.  Discard stems.

8.  Chop beet leaves.

9.  Preheat skillet with 1-2 tablespoons olive oil.

10.  Put greens into skillet.  Cook for about 5-7 minutes until wilted.

11.  Remove skillet from heat and add balsamic vinegar to de-glaze pan.

12.  Transfer greens to serving bowl.

13.  Add beans, onions, and beets to serving bowl.  Add an additional 1 tablespoon olive oil and remaining 1/4 teaspoon salt and 1/4 teaspoon pepper.  Combine.  Garnish with goat cheese (if using).

Photo Directions:

1. Preheat oven to 425 degrees.

2.  Wash beets and cut to remove the stems from the beets.

3.  Peel beets and cut off remaining stems.

4.  Cut beets in half and then cut each half into multiple wedges.

5.  Mix beets with 2 tablespoons olive oil, 1/4 teaspoon salt, and 1/4 teaspoon pepper.  Pour beets onto baking sheet.

6.  Place beets in oven and cook for 20 minutes.

7.  Separate beet leaves from the stems.  Discard stems.

8.  Chop beet leaves.

9.  Preheat skillet with 1-2 tablespoons olive oil.

10.  Put greens into skillet.  Cook for about 5-7 minutes until wilted.

11.  Remove skillet from heat and add balsamic vinegar to de-glaze pan.

12.  Transfer greens to serving bowl.

13.  Add beans, onions, and beets to serving bowl.  Add an additional 1 tablespoon olive oil and remaining 1/4 teaspoon salt and 1/4 teaspoon pepper.  Combine.  Garnish with goat cheese (if using).

I served this salad with my Avocado and Bacon Sandwich!