Roasted Beet and Shallot Salad over Wilted Beet Greens and Arugula |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Use beets with fresh green tops attached, or substitute Swiss chard for beet greens, if you prefer. Serve with pan-roasted salmon or trout, lamb chops, or beef tenderloin. Ingredients:
1 1/2 pounds beets |
8 shallots, peeled and halved |
cooking spray |
1 tablespoon balsamic vinegar |
1 teaspoon grated orange rind |
2 teaspoons olive oil, divided |
1/2 teaspoon salt, divided |
1 teaspoon sugar |
2 teaspoons cider vinegar |
5 cups trimmed arugula (about 5 ounces) |
2 tablespoons chopped walnuts, toasted |
Directions:
1. Preheat oven to 425°.
2. Trim beets, reserving greens. Wrap beets in foil. Place beets and shallots on a baking sheet coated with cooking spray. Coat shallots with cooking spray. Bake at 425° for 25 minutes or until shallots are lightly browned. Remove shallots from pan. Return beets to oven; bake an additional 35 minutes or until beets are tender. Cool. Peel beets; cut into 1/2-inch wedges. Place beets, shallots, vinegar, rind, 1 teaspoon oil, and 1/4 teaspoon salt in a large bowl; toss well.
3. Heat remaining 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add reserved beet greens to pan; sauté 1 minute or until greens begin to wilt. Stir in sugar, cider, and remaining 1/4 teaspoon salt; cook 30 seconds, stirring constantly. Remove pan from heat. Add arugula; stir just until wilted. Place about 1 cup greens mixture on each of 4 plates. Sprinkle each serving with 1 1/2 teaspoons walnuts; top each serving with 3/4 cup beet mixture.
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