I love working with golden beets, they are beautiful and have such a clean flavor. The bright, golden color just invites spring. Plus, beets are truly a no waste food. I have used the greens in a variety of dishes. I have used them in pastas and soups, made them into pesto, fried them into chips, and in this case, wilted them into the base of a roasted beet salad. I kept this recipe really simple, it goes up without a fuss and it looks beautiful. This salad is a result of us trying to use everything in our kitchen as we are getting ready to move, so anything complicated is out of the question. At the same time, there is a creative process to behold; unexpectedly putting together foods and using what you have, I take it as a challenge. We had no salad base in this case, so the greens just made sense. All the while, my little munchkin loved munching on the beet greens while I cooked. Entertainment for hours I tell ya.
Simple golden beet salad…
4 golden beets
2 cloves garlic
juice of ½ lemon
1 tbs grain mustard
splash of agave nectar
kosher salt and cracked pepper
herbes de provence
Separate beetroot and beet greens, rinse greens and set aside. Scrub beetroot clean, removing any grit. Preheat oven to broil, place beetroots in a square of aluminum foil. Cover and rub with olive oil, add a pinch of salt, pepper, and herbes de provence. Wrap tightly and place in the oven. Cook until fork tender, about 35-40 minutes. Remove from oven and let cool. With a paring knife or by hand, remove the thin layer of skin, and cut beetroot into quarters.
Take rinsed beet greens, remove any tough ribbing, and tear into bite-sized pieces. In a pan over medium-high heat, add olive oil and garlic. Add beet greens and sauté until tender. Season with salt and pepper. Remove from heat.
Mix together lemon juice, grain mustard, and agave nectar.
To serve, portion out the beet greens and serve with roasted beetroot on top. Shave parmesan flakes over the salad. Drizzle with mustard dressing.
Eat together, toast to each other, and enjoy!