Roasted Beets With Sautéed Greens

1. 1

   Remove stems and leaves from beets, discarding stems. Coarsely chop leaves; set aside.

2. 2

   Place each beet on a piece of aluminum foil. Drizzle each evenly with 1 teaspoon olive oil, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Wrap beets tightly in foil.

3. 3

   Bake at 375u00b0 for 1 1/2 hours or until tender. Cool slightly; gently rub beets to remove skins. Cut beets in half lengthwise, and thinly slice into crescents.

4. 4

   Meanwhile, heat remaining 1 1/2 teaspoons olive oil in a large nonstick skillet over medium-high heat. Add garlic, and saute 1 minute. Add greens and remaining 1/4 teaspoon each of salt and pepper; saute 2 to 3 minutes or until wilted and tender.

5. 5

   Toss cooled beets with greens and vinaigrette. Cover and chill several hours or until ready to serve. Sprinkle with walnuts and goat cheese before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.