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Ingredients
4 medium beets, about 1 ½ pounds
2 tablespoons extra virgin olive oil, more as necessary
4 to 6 cups mesclun or other greens, trimmed, washed and dried
Salt and pepper
2 tablespoons sherry or balsamic vinegar, or to taste
½ teaspoon minced fresh tarragon or ¼ teaspoon dried
8 ounces goat cheese
Nutritional analysis per serving (4 servings)
20 grams carbs; 26 milligrams cholesterol; 299 calories; 8 grams monosaturated fat; 1 gram polyunsaturated fat; 9 grams saturated fat; 19 grams fat; 6 grams fiber; 712 milligrams sodium; 14 grams protein; 13 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Peel, rinse, and quarter or slice beets. Place in a small saucepan with ½ cup water and the olive oil. Cook at a moderate boil, covered, until beets are tender, about 20 minutes. Add more water if pan dries out during cooking. When beets are done, uncover, raise heat to high, and cook until liquid is reduced to about ¼ cup, then cool.
- Step 2
Arrange greens on a platter. If beets are quartered, cut into small chunks. Combine cooking liquid of beets with salt, pepper, vinegar and tarragon. Taste, and add a little more olive oil or vinegar if necessary: mixture should be sharp.
- Step 3
Put beets on greens and cheese on top, or alternate cheese and beets. Drizzle dressing over all, and serve.
Private Notes
Comments
This needs more--and less. More crunch (toasted walnuts, or dukka, or garlic croutons.) More flavor (red onions). More seasoning (a sprinkle of Malden salt, or some Aleppo pepper, or some kalamata olives.) More tang (pomegranate molasses, or use arugula instead of mesclun, or both.) And less fussing. Why boil beets? Work with no return. Just use pre-cooked beets that you can find in any supermarket produce department. Of if you have fresh beets, roast them in the oven.
We oven roasted beets, added toasted walnuts and orange slices.
Agree that toasted walnuts are a good addition. I used the beet greens for the leaves and it was great!
This needs more--and less. More crunch (toasted walnuts, or dukka, or garlic croutons.) More flavor (red onions). More seasoning (a sprinkle of Malden salt, or some Aleppo pepper, or some kalamata olives.) More tang (pomegranate molasses, or use arugula instead of mesclun, or both.) And less fussing. Why boil beets? Work with no return. Just use pre-cooked beets that you can find in any supermarket produce department. Of if you have fresh beets, roast them in the oven.