Lidia’s Roasted Beet & Beet Greens Salad with Peaches and Goat Cheese

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Lidia’s Roasted Beet & Beet Greens Salad with Peaches and Goat Cheese

  • Ingredients:
  • 12 small yellow and red beets with greens attached, about 3 pounds total
  • ½ teaspoon salt
  • 1/3 cup extra-virgin olive oil
  • 1/3 cup white balsamic vinegar
  • freshly ground pepper, to taste
  • 2 ripe peaches
  • 4 ounces slightly aged goat cheese or other cheese such as ricotta salata or a mild blue



  • Preheat the oven to 400 degrees
  • Slice the greens off right at the top of the beets, then scrub the beets and poke each of them with a fork a few times
  • Put them all in a shallow baking dish, uncovered, with an 1/8-inch of water covering the bottom
  • Place the dish in the oven, uncovered
  • Roast the beets – the water will actually steam them a bit first – until they are shriveled, dark and caramelized outside and tender all the way through (when poked with a knife), 45 minutes to 1-1/2 hours, depending on size
  • Let them cool
  • Meanwhile, rinse the beet greens well, trim the tough parts of the stems, and cut the usable stem pieces from the leaves
  • Bring a big pan of water to the boil, drop in the stems, cook for about 10 minutes, then add the leaves
  • Cook for 20 minutes more or until the stems are quite soft
  • Drain in a sieve; sprinkle 1/4 teaspoon of salt over the hot greens, and let them cool
  • Peel the beets well, removing all the skin, the stem base and root tip, exposing the gleaming flesh
  • Cut in wedges and place in a big mixing bowl
  • Cut the greens (both leaves and stems) in 2-inch lengths and toss with the beet wedges
  • Whisk together the oil and vinegar, with another 1/4 teaspoon salt and grinds of pepper
  • Drizzle the dressing over the beets and toss
  • Peel the peaches and slice into wedges, removing the pit
  • Arrange the dressed beets on a serving platter or portion on salad plates; fold in the apple pieces, then crumble goat cheese on top just before serving

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