Roasted Beet and Beet Green Salad

I have been having an awful lot of fun in the kitchen the last week.  I’ve been trying to use the vegies from my garden as much as possible and items in my pantry as much as I can so I don’t have to go to market as often.  It’s been a fun challenge and I still have some tricks up my sleeve for this week.

I have lots of absolutely beautiful beets and my favorite way to eat them is roasted with goat cheese in some way, shape or form.  Here’s a recipe for the Roasted Beet and Beet Green Salad I made the other day:

INGREDIENTS

1 bunch of beets
2 Tbsp fresh oregano (any herb would work)
1 Tbsp Olive Oil
Salt and Pepper

Greens from the beets
Olive Oil
Lemon Juice
Arugula
1/2 log of chevre goat cheese
2 Tbsp toasted pine nuts

Preheat your oven to 425.  Use a vegetable peeler to peel the beets and then cut them into about 1″ pieces.  I find it much easier to peel them before roasting them – and a lot less messy!  Toss those beets in a bowl or right on your sheet pan with the olive oil, oregano and some salt and pepper.  Roast for about 45 minutes or until fork tender.

Once your beets are done, heat a large saute pan over medium heat with 1 Tbsp or so of olive oil.  Add your greens and saute until wilted.  Add a bit of salt and pepper and a squirt of lemon juice.

Lay down your arugula in bowls or plates and add just a squirt of lemon, a dash of olive oil and salt and pepper to season your greens.  Top the arugula with a scoop of the wilted greens, a scoop of those gorgeous beets, crumble on some goat cheese and top with pine nuts.  Super yummy.  Should serve 2.

See those beautiful potatoes in the background?!  Next up is my Roasted Fingerling Potatoes with Tarragon Yogurt…YUM!