A couple years ago, while celebrating a birthday at an upscale Philly restaurant with my friends, I had the most amazing beet, chard, and goat cheese salad. I couldn’t stop thinking of it afterwards. So I did my best to replicate it and it has since become a regular summer dish for us! The key ingredient is the Roasted Beets; you can learn how to roast Beets by checking out my post here. I have used various greens with this recipe but I suggest using the Beet Greens. It is the perfect way to get use of the whole Beet plant that you already bought – a delicious way to leave no waste! The rest of the ingredients are simple and straightforward and if you want to make this dish vegan, just omit the Goat Cheese.
(makes approximately 2-3 servings)
1 bunch of Beet Greens (Swiss Chard also works well) – greens chopped into thin ribbons and stems into small pieces
1 bunch of medium Beets (about 6)
3 cloves of Garlic, minced
2 TBS Pine Nuts
a couple TBS of Olive Oil
a Splash of Balsamic Vinegar
Salt & Pepper
*1 1/2 -2 oz of soft Goat Cheese – pinched into chunks
Prepare Beets first (instructions here). Once they are ready, arrange on plate as a base for salad. Get all ingredients ready to go; cooking time is very fast and plating will need to be immediate. In a saucepan, over medium high heat, heat olive oil and cook stems for about 2 minutes. Add minced garlic and pine nuts and saute for 1 minute. Add greens and balsamic vinegar and toss in the olive oil until just wilted. Immediately take off the stove, mix in chunks of goat cheese and season with salt & pepper. Plate directly on top of the roasted beets. Serve warm and enjoy!
*Omit Goat Cheese if making Vegan