Marinate roasted beets with shallots and champagne vinegar, then toss with sauteed chard (or other greens). Serve over ricotta with pistachios.

Source: Midwest Living

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Credit: Blaine Moats

Recipe Summary

hands-on:
25 mins
total:
2 hrs 5 mins
Servings:
6
Yield:
7 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375°. Place beets on a large sheet of heavy foil. Drizzle with 1 tablespoon olive oil and sprinkle with kosher salt and pepper. Bring up sides of foil and seal with a double fold. Fold in ends, leaving room for steam to build. (If using both red and golden beets, wrap separately.) Roast until tender when pierced through foil with a knife, 40 to 60 minutes. When cool enough to handle, rub skin off beets using a paper towel. Slice or cut into wedges.

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  • In a medium bowl, whisk together vinegar, 1/3 cup olive oil, the shallot and 1 teaspoon kosher salt. Add beets (if using both red and golden beets, divide marinade into two bowls). Chill, covered, at least 1 hour or up to overnight.

  • Remove thick center ribs from the chard leaves. Set leaves aside and thinly slice the ribs. In a medium skillet, heat 1 tablespoon olive oil over medium-high. Add sliced ribs. Cook and stir until crisp-tender, about 1 minute. Remove ribs from skillet and cool to room temperature.

  • Roll up the reserved chard leaves and thinly slice crosswise. Place sliced chard leaves in a large bowl and pour some of the beet marinade over them; toss to coat.

  • Spoon ricotta into 3 or 4 mounds on a large platter, smearing them around a bit. Arrange chard leaves and marinated beets on and around ricotta. Sprinkle with chard ribs. Spoon any remaining marinade over all of the salad. Sprinkle with pistachios.

*SHOPPING TIP

Save some time and skip the roasting by using purchased roasted beets. Find them in the produce section or in vacuum-sealed bags in the canned vegetable aisle.

Nutrition Facts

328 calories; fat 25g; cholesterol 13mg; saturated fat 5g; carbohydrates 18g; mono fat 16g; poly fat 4g; insoluble fiber 5g; sugars 10g; protein 10g; vitamin a 2531.6IU; vitamin c 15.9mg; thiamin 0.2mg; riboflavin 0.2mg; niacin equivalents 0.7mg; vitamin b6 0.3mg; folate 98.7mcg; vitamin b12 0.1mcg; sodium 640mg; potassium 666mg; calcium 163mg; iron 2.3mg.
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