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1
Cut greens from beets.
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2
Wash greens and roots well.
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3
For Roasted Beets: Preheat oven to 400F/200C.
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4
Peel and cut beets into wedges and bake for 40 minutes, turning them once halfway through.
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5
Roasting concentrates beets sweetness the most!
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6
To Steam: Steam beets in their skin until soft but not mushy.
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7
Smaller beets will take about 20-25 minutes.
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8
Medium beets 30-40 minutes, and large beets up to an hour.
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9
Steamed beets are done when you can pierce with a fork or skewer.
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10
After beets are done steaming or roasting, set aside and let cool.
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11
For steamed beets, remove skin and cut into wedges when cool enough to handle.
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12
Cool in refrigerator.
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13
Prepare the greens.
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14
Cut beet greens into 3cm/1 inch ribbons.
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15
Bring a large pot of water and about 1 Tbsp salt to boil.
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16
Add the beet greens and cook until wilted, about 2-3 minutes.
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17
Drain and immediately cool under cold running water.
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18
Squeeze out excess water and set aside
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19
Make dressing by juicing 1 mandarin orange or 1/2 of a large orange (about 1/4 cup).
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20
Save the other mandarin or half orange for later.
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And mix the juice with 1.5 to 2 Tbsp vinegar, 2 Tbsp oil, 1 tsp honey and 1/2 tsp sugar.
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22
Adjust to taste.
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23
Add a bit of pepper and fresh herbs.
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24
In a bowl, sprinkle salt on beet greens and mix with half the dressing.
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25
Peel the other orange and separate into wedges.
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26
In a separate bowl, marinade the beet root wedges and orange wedges with rest of dressing.
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27
On your serving platter, lay out beet greens and arrange beet root and orange wedges over top.
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28
If you like, serve with cheese such as goat cheese or feta!
