I also have a strange obsession with beet greens. I know... but they're so good and tender and flavorful, and they don't leave that film on your teeth like spinach does. Plus, they have preeetttyy red stems. Sadly fresh beets are difficult to find here in Paris. For some bizarre reason, they're sold cooked, even at the farmers markets, and they look like blobs of black red gunk. So when I see them fresh with greens on, I buy in bulk. That leaves me with lots of actual beets, so I make this lovely roasted beet salad with orange and shallot dressing. It's heavenly, and healthy.
I also have a special way of cooking my beets. I don't remember where I got the recipe, but it's no fail, awesomeness. Many of the recipes I've read call for cooking them, then removing the skin. I've heard horror stories about this. Kitchen towels stained forever, hands burned, the skin never actually coming off, of the beets at least... I think I even tried it once a long time ago and had all those problems. Here's the fail-safe way.
can be made up to 4 days ahead and refrigerated
Roll in salt
Place in foil packet or covered baking dish.
Roast in 400F oven until a fork pierces the beets easily at least 40 minutes depending on size.
Beet Salad with Orange Shallot Dressing
main for 2
2 medium roasted beets sliced
1 tbsp finely diced shallots/onion
3 tbsp freshly squeezed orange/mandarin/clementine juice
1 tbsp olive oil
1/2 tsp dijon mustard
fresh toasted pecan
salt and pepper
Mix olive oil, orange juice, salt, pepper, shallots, mustard until combined.
Put lettuce in a bowl, sprinkle beets on top, (optional orange slices and pecans) add dressing and toss, crumble goat cheese on top.
Enjoy with a fresh baguette.