Beets
Usually deep red, beets can be eaten either grilled, boiled, or roasted as a cooked vegetable, cold as a salad after cooking and adding oil and vinegar, or raw and shredded, either alone or combined with any salad vegetable. Don't forget to use the tender younger beet leaves in a salad for an extra boost of wonderful nutrients.

Beet and Goat Cheese Salad with Mixed Greens

• 1 bunch (about 3) medium beets
  
• 1 tablespoon extra-virgin olive oil
• Sea salt
• 6 ounces mixed greens
• 3 ounces goat cheese (or feta cheese)
• 1/2 cup walnuts, coarsely chopped
• 2 tablespoons honey
• 1-1/2 tablespoons Dijon mustard
• 3 tablespoons red wine vinegar
• 1-1/2 tablespoons onion or shallots, minced
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 6 tablespoons extra-virgin olive oil
  

Serves 4 - 6

Preheat the oven to 400 degrees. Line a baking sheet with aluminum foil.

Remove the leafy stems and roots of the beets and peel each one with a vegetable peeler or paring knife. Cut the beets in ½ - 1 inch chunks. Place the cut beets on the prepared baking sheet and toss with the olive oil and salt. Roast for 40-50 minutes, tossing once with a spatula midway through, until the beets are tender when pierced with a thin-bladed knife.

In a small bowl, whisk together the honey, Dijon mustard, red wine vinegar, shallots/onion, salt and pepper. Whisking constantly, slowly add the oil in a steady stream. (Alternatively, add all your ingredients to a jar, cover with lid, and shake vigorously to blend.) Taste and adjust seasoning if necessary.

Place the greens in a large bowl, drizzle with about half of the vinaigrette and toss to combine. Add as much of the remaining vinaigrette as desired and toss again. Divide greens onto plates, then sprinkle with beets, walnuts and goat cheese. Serve immediately.

Recipe from SageSpoonLiving

---

Roasted Beets and Sautéed Greens

• 1 bunch beets with greens
  
• 1/4 cup olive oil, divided
• 2 cloves garlic, minced
• 2 tablespoons chopped onion
• salt and pepper to taste
• 1 tablespoon red wine vinegar or butter, salt and pepper for topping beets
  
  

Preheat the oven to 350 degrees. Wash the beets thoroughly, leaving the skins on, and remove the greens. Rinse greens, removing any large stems, and set aside. Place the beets in a small baking dish or roasting pan, and toss with 2 tablespoons of olive oil. If you wish to peel the beets, it is easier to do so once they have been roasted. Cover, and bake for 45 to 60 minutes, or until a knife can slide easily through the largest beet.

When the roasted beets are almost done, heat the remaining 2 tablespoons olive oil in a skillet over medium-low heat. Add the garlic and onion, and cook for a minute. Tear the beet greens into 2 to 3 inch pieces, and add them to the skillet. Cook and stir until greens are wilted and tender. Season with salt and pepper. Serve the greens as is, and the roasted beets sliced with either red-wine vinegar, or butter and salt and pepper.