Roasted Beet Salad

1. 1

   Preheat the oven to 425F. Toss the peeled beets and reserved stems in 2 tablespoons olive oil, 1 teaspoon salt, and 1/2 teaspoon ground black pepper and arrange them in a single layer on a large baking sheet. Roast the beets for 40 to 45 minutes, until they are caramelized and tender.

2. 2

   While the beets are roasting, heat the remaining tablespoon of olive oil in a medium saucepan over medium heat. Saute the chopped shallots for 5 minutes, until they are tender. Add the beet greens to the hot oil and shallots and saute them for 3 to 5 minutes, until they are just cooked through and wilted. Transfer the greens and shallots to a large serving bowl.

3. 3

   Quarter or slice the roasted beets and place them in the serving bowl. Drizzle the beet salad with citronette or blood orange vinaigrette and toss it gently. Divide the salad into four portions and sprinkle 1 tablespoon of chopped walnuts onto each serving. Drizzle with additional citronette, if desired.

* Per serving · 4 servings · Values may vary.

No additional tips available.