This recipe comes from epicurious.com -- one of my favorite sites!!
When I get my produce from the CSA, I often look up great recipes for the weeks veggies. Steaming and omelets will only take you so far!
Note: I would try to use 1/8 cup of oil and ease my way to 1/4 cup. I am making this tonight (with the oven on for an hour--- ick) and I will let you know how great it is!!!
Roasted Beet Salad with Oranges and Beet Greens -- Bon Appétit January 2004
Makes 6 servings
6 medium beets with beet greens attached
2 large oranges
1 small sweet onion, cut through root end into thin wedges
1/3 cup red wine vinegar
1/4 cup extra-virgin olive oil
2 garlic cloves, minced
1/2 teaspoon grated orange peel
Preheat oven to 400°F. Trim greens from beets. Cut off and discard stems. Coarsely chop leaves and reserve. Wrap each beet in foil. Place beets directly on oven rack and roast until tender when pierced with fork, about 1 hour 30 minutes. Cool. Peel beets, then cut each into 8 wedges. Place beets in medium bowl.
Cook beet greens in large saucepan of boiling water just until tender, about 2 minutes.
Drain. Cool. Squeeze greens to remove excess moisture. Add greens to bowl with beets. Cut peel and white pith from oranges. Working over another bowl and using small sharp knife, cut between membranes to release segments. Add orange segments and onion to bowl with beet mixture. Whisk vinegar, oil, garlic, and orange peel in small bowl to blend; add to beet mixture and toss to coat. Season with salt and pepper. Let stand at room temperature 1 hour. Serve.
Per serving: calories, 144; total fat, 8 g; saturated fat, 1 g; cholesterol, 0; fiber, 4 g Nutritional analysis provided by Bon Appétit
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