Salad of Roasted Beets, their Greens, and Chives

By polloazul

Ingredients

• 4 bunches of beets with fresh-looking greens, beets 2″ to 21/2” in diameter, approximately 5 pounds total
• 2 teaspoons extra virgin olive oil, or more if needed
• 1 to 2 tablespoons balsamic vinegar
• Salt and freshly ground black pepper
• 1 to 2 tablespoons finely chopped fresh chives

Details

Servings 6
Adapted from adoctorskitchen.com

Preparation

Step 1

1. Preheat the oven to 400°.
2. Separate the beets from the greens by cutting through the stems about 1 inch above each beet. Set the greens aside.
3. Wash and dry the beets. Wrap 1 or 2 (if small) tightly in a foil packet and place on a baking sheet. Roast approximately 1 hour until tender when pierced with a fork. Wearing protective gloves, open the packets to release the steam. When the beets are cool enough to handle, trim the ends, peel, and quarter. Reserve any juice in the bottom of the packets.
4. While the beets are roasting, remove and discard the stems, wash the greens, and drain in a colander.
5. Bring a large pot of water to a boil. Blanch the greens for 1 minute. Transfer to a cold water bath to stop the cooking. Dry between layers of paper towels. Roughly chop the greens, if you wish, and set aside. (Beets and greens may be prepared to this point 1 day in advance and refrigerated. They can be warmed in a microwave, if desired.)
6. In a small bowl or measuring cup, combine the oil with the vinegar and any reserved beet juices. Whisk to blend and add salt and pepper to taste. Mound the beets on top of the leaves, and drizzle with the dressing. Toss or not, whichever you prefer. Garnish with the chives. Serve warm, at room temperature, or chilled.