|back to recipe archives
|Roasted Beet Salad
|Isn’t it wonderful how beets and their bitter greens come together in one neat bunch. Golden beets are particularly sweet, and their greens
are sturdy and tangy. This gratin is packed with the greens, enriched with egg, cheese, and milk, and encrusted, top and bottom, in a beautiful
golden layer of sliced beets. It’s a gorgeous display of contrasting colors and rich flavors. If you roast your beets and blanch the greens when you get them home from the market, the gratin is quickly assembled.
Cook’s note: You can often get beet greens for free at farmers’ markets. Many shoppers ask the farmers to cut off the greens, and there is often a big box of them at the stalls that offer beets. If you don’t want to buy extra beets to get the extra greens called for in this recipe, ask the vendors if they have them, or watch for them cutting off the bunches for people.
1. Roast the beets. Preheat the oven to 425ºF. Cut the greens off of the beets, leaving about 1/2 inch of the stems attached. Scrub the beets and place in a baking dish or oven-proof casserole. Add about 1/4 inch water to the pot. Cover tightly with a lid or foil, and bake 35 to 40 minutes, until the beets are tender. Remove from the heat and allow to cool. If not using right away, refrigerate in a covered bowl.
| Martha's Cookbooks | Writing Services | Cooking Classes |
Seasonal Recipes | Principles of Cooking | Recipe Archives
|©1998 - 2010 Martha Rose Shulman