Roasted Beet and Beet Greens Salad with Apple and Goat Cheese

Name: Roasted Beet and Beet Greens Salad with Apple and Goat Cheese
Yield: serves 6
Ingredients: 10 to 12 small red and yellow (if available) beets with greens attached (about 3 pounds total); 1/2 teaspoon salt; 1/3 cup extra-virgin olive oil; 1/3 cup good-quality balsamic vinegar; Freshly ground black pepper to taste; 1 medium-size tart crisp apple; 4 ounces or so slightly aged goat cheese

December 14, 2011

This beautiful salad really depends on good ingredients: small firm beets with fresh unblemished greens still attached; a crisp tart apple or perhaps ripe fresh peaches or Black Mission figs; and aged goat cheese with a crumbly consistency. Roasting the beets to intensify the sweetness is also a key to the best salad.

Cooks' Note

If the weather is hot and you do not want to roast the beets, boiling them will yield good results, but not as good as roasting.

Recipe notes

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