My Grandmother would be proud of me…. and even my mother, because I have made a beet salad with zero waste, like in the old country where every bit of an ingredient was used. Not only do I love the beets deep red hue, and their sweetness, but I really get a kick out of using the whole vegetable, root and the greens. In this salad the beets along with the greens were used and for the dressing, the orange zest along with the oranges were used as well.
One of the things I noticed about roasting root vegetables is that it really brings out the sweetness of the vegetables. Take for example, carrots, potatoes, sweet potatoes and for this salad… beets. You can forgo boiling beets by roasting them in foil and avoid the mess that comes with the red staining on the pots.
Adapted from Bon Appétit, January 2004
6 medium beets with beet greens attached
2 medium oranges
1 small red onion, finely diced
1/4 cup extra-virgin olive oil
2 garlic cloves, minced
1 teaspoon grated orange zest
Sea salt to taste
Freshly ground pepper
- Preheat oven to 400°F. Cut the greens from beets. Remove and discard stems. Chop the leaves coarsely and set them aside. Wrap each beet in foil. Place beets directly on oven rack and roast for about 1 hour, until tender when pierced with fork.
- Let beets cool. Peel beets and then cut each into 8 wedges. Place beets in medium bowl.
- Cook beet greens in large saucepan of boiling water just until tender, about 2 minutes. Drain and cool. When greens are at room temperature, squeeze them to remove excess moisture. Add greens to bowl with beets.
- Zest the orange, then cut peel and white pith from oranges. Working over another bowl and using a paring knife, cut between membranes to release segments (this is called supreming).
- Add orange segments and onion to bowl with beet mixture.
- Whisk oil, garlic, orange zest in small bowl to blend; add to beet mixture and toss to coat. Season with salt and pepper. Let stand at room temperature 1 hour. Serve.