Roasted Beet And Beet Tops Salad
- 3 bunches raw red or yellow beets with their tops, about 6-8 beets
- Kosher salt
- Black pepper
- Freshly-squeezed lemon juice
- Good olive oil
- Balsamic vinegar
- Preheat oven to 400. Cut tops off beets and trim root ends. Wash in cold water and wrap whole beets in foil with a tight seal. Put in upper part of oven and roast for about 1 hour. Let cool in foil pack for about 20 minutes. While they are still slightly warm, pull off skin and cut into thin slices. Toss with salt, pepper, a good quantity of olive oil and the juice of one lemon. Let stand.
- Bring a large pot of salted water to a boil. Pull beet greens away from stem and wash. Place in boiling water and cook for about 2 minutes. Drain in a colander and shake off extra moisture. When they have cooled, but are still slightly warm, chop a bit and toss with salt, olive oil and a dash of balsamic vinegar.
- To serve, place greens on a platter and pour beets on top.
red, kosher salt, black pepper, freshlysqueezed, olive oil, vinegar
Taken from food52.com/recipes/2454-roasted-beet-and-beet-tops-salad (may not work)