Roasted Golden Beets and their Greens with Garlic Orange Dressing
Two vegetables in one--beets and their greens. Wilted beet greens become the bed for roasted beets--all are dressed with a delicious roasted garlic and orange dressing.
- Preheat oven to 350 degrees. Trim the beet tops, leaving a 1-inch tail, reserving the top greens. Scrub the beets.
- Break the garlic up into individual cloves, but don’t peel them. Put the beets and the garlic cloves in a small casserole, add about ½ cup of water and cover with a lid or foil.
- Bake until a knife slips easily into the largest beet, about 1 hour; the time will vary depending on the size of the beets.
- Meanwhile tear the beet greens off their stems, discarding any yellowed or wilted greens. Cut them into 1-inch ribbons. Set aside.
- When the beets are tender, let them cool enough so you can slip off the skins. Trim the tips and tails and cut the beets in wedges or slices.
- Squeeze about half the cloves of cooked garlic into a bowl and mash it well with a fork. Add the first 3 tablespoons of olive oil, the balsamic vinegar, orange juice, minced onion, salt and cayenne, and whisk together well. Toss the beets with half of this dressing.
- Heat the remaining olive oil in a skillet. Add the beet green ribbons. Cook and stir until the greens are wilted and tender. Toss in the remaining dressing. Season to taste with salt and pepper.
- Transfer the greens to a serving plate. Arrange the dressed beets over the greens. If desired, sprinkle with crumbled feta cheese, .