Roasted Beets and Greens Recipe

This red and golden roasted beet salad uses both the earthy beets and the green tops. Nothing is wasted. Roasting the beets intensifies their flavors while adding a caramelized touch. Although the beets can be roasted and dressed ahead of time and refrigerated until ready to use, the greens should be sautéed right before serving for freshness. This can be served as an appetizer or side dish. — Palak Patel

Roasted Beets and Greens

Serves 4 to 6

Ingredients

• 6 medium red and golden beets with their leafy tops
• 3 tablespoons olive oil
• 2 tablespoons whole grain spicy mustard
• Juice of ½ lemon (about 1 tablespoon)
• 2 teaspoons pure maple syrup
• Kosher salt and freshly ground black pepper
• ½ teaspoon black mustard seeds
• ¼ teaspoon ground turmeric

Courtesy HarperCollins Publishers

Directions

Preheat the oven to 400°F. Trim the beet greens, leaving about an inch of the stems intact. Wash the beets and greens thoroughly to remove any dirt and pat them dry. Place each beet on a separate square of aluminum foil. Wrap the beets tightly in the foil, creating individual packets. Arrange the foil packets on a large baking sheet and place them in the oven. Roast for about 45 minutes, until tender when pierced with a fork. (Cooking times vary based on the beets’ size.)

While the beets are roasting, remove any tough stems from the beet greens and discard. Cut the beet greens into bite-size pieces. Set aside.

In a large bowl, whisk together 2 tablespoons of the olive oil, the spicy mustard, lemon juice and maple syrup until well combined. Season with salt and pepper to taste. Set aside.

Once the beets are cool enough to handle, gently peel off their skins using your hands or a knife. Slice the beets into wedges and place in the bowl with the dressing. Toss the beets to coat evenly.

Heat the remaining 1 tablespoon of olive oil in a large sauté pan over medium-high heat until it is shimmering. Add the mustard seeds and cook until they sputter, about 1 minute. Stir in the beet greens and turmeric in batches. Cook until all the greens are wilted but still green, 2 to 3 minutes.

Season with salt and pepper to taste, top with the roasted beets and serve.

Reprinted from Food Is Love by arrangement with Harvest, an imprint of HarperCollins Publishers. Copyright © 2024, Palak Patel. Photo credit: Adam Milliron