This recipe uses the whole beet - greens to tail - in a warm salad. Simply omit the goat cheese to make this vegan or paleo friendly. Serves 4 – 6 as a side dish.
- 2 bunches organic baby beets, greens and root included
- 4 - 6 cloves organic garlic, or 1 tablespoon Laziz Toum (garlic spread)
- 4 oz. Drake Family Farms chevre
- 1 cup Redwood Valley Nut Co. natural organic almonds
- LHF California extra virgin olive oil
- Diamond kosher salt and Pohnpei Pepper Co. fresh pepper
Rinse the beet roots and greens well to remove any dirt. Remove the greens from the beets, leaving a ½ inch or so stump.
Chop the beet greens, discarding any tough stalks.
Mince or grate the garlic.
Coarsely chop the almonds.
Preheat oven to 325F.
Arrange the chopped nuts in a single layer on a baking sheet and roast in the oven until warm and fragrant, about 3 – 5 minutes. Remove from the oven and raise the oven temp to 375F.
Line a 9x13 or similar sized baking dish with enough foil to completely cover the beets. Lightly brush the bottom with oil.
Arrange the beet roots in a single layer in the baking dish and drizzle with olive oil. Generously sprinkle with salt and pepper, then fold over to form a crease to seal.
Bake for 40 – 50 minutes, or until they can be easily pierced with a fork. Uncover and set aside to cool. When cool enough to touch, rub gently with a paper towel to remove the skins.
Heat a large skillet over medium heat. Add in a splash of olive oil, then sauté the garlic until lightly golden in color and very fragrant, about 2 – 3 minutes.
Toss the chopped greens in the pan with the garlic. Reduce heat to medium-low, and sauté for about 8 – 10 minutes, or until the leaves have softened. Remove from the heat and set aside.
Chop the beets into bite sized pieces, toss with greens, toasted almonds, and crumbled goat cheese. Season with salt and pepper to taste. Serve warm or at room temperature.