Roasted Beets and Shredded Mustard Greens
4 servings
Serve this on its own, or over Warm Bean Puree With Olive Oil (see related recipe).
1 1⁄2 pounds small to medium golden beets, washed, trimmed and dried
1⁄2 teaspoon kosher salt or fine sea salt, plus more as needed
2 tablespoons red wine vinegar
Leaves from 4 large mustard greens stems, cut into thin ribbons (chiffonade; 2 packed cups; may substitute arugula)
1 to 3 tablespoons extra-virgin olive oil, plus more as needed
Freshly cracked black pepper, plus more as needed
Preheat the oven to 425 degrees.
Wrap each beet in aluminum foil, then put directly on a rack in the center of the oven. Roast the beets for about 45 minutes, or just until they can be pierced with the tip of a paring knife. (Larger beets may require more time.) Remove the beets from the oven using tongs and, carefully, partially open the foil to let the steam escape. Let the beets rest until they are cool enough to handle.
Combine the salt and vinegar in a bowl large enough to hold the beets. While the beets are still warm, remove their foil and peel off the skin.
Add the beets to the bowl with the seasoned vinegar and toss thoroughly to coat. Marinate for at least 10 minutes.
When ready to serve, divide the beets among individual plates, then follow with the mustard greens. Drizzle each plate with a little olive oil, and season with more salt and/or pepper.
From food writer Emily Horton.
Per serving: Ingredients are too variable for a meaningful analysis.