Closely adapted from 'Vegetables Every Day', by Jack Bishop. (An excellent book which features invaluable tips on how to store and prepare all kinds of veggies. It's indispensable during farmers' market season.) This is an amazing way to prepare beets, even if you think you hate them.
4 medium-sized beets with the tops still attached
4 cloves garlic, sliced thinly
1 Tbsp olive oil
2 Tbsp balsamic vinegar
2 Tbsp orange juice
1 Tbsp Lambic Framboise (optional)
2 Tbsp olive oil
1/2 cup walnuts
1 oz. goat cheese, crumbled
(It's easier to do this first step the night before.) Preheat the oven. Wash the beets thoroughly. Cut off the tops and any trailing roots. If the tops have gone all wilty, put them in a bowl filled with water and stick it in the fridge. They'll crisp right up.
Wrap the beets in foil and pop them in the oven for as little as 20 minutes and as much as an hour (it depends on the size of your beets). Check every 20 minutes to see if they're done. (They're ready when a knife slides all the way through them easily. Remove them from the oven, unwrap them and let them cool a little. If you're using them right away, proceed to the next step while they're still warm. If you're preparing them ahead of time, just pop them in the fridge until you're ready to use them.
Using your hands (or paper towels) rub the skins off the beets. Slice them about 1/4 inch thick and set aside. Rinse or drain the beet greens and tear them into bite-size pieces, discarding the tough stems.
Heat a dry skillet over medium heat. Add the walnuts, breaking them up into smaller pieces with your spoon and stirring constantly until you can smell them (about 1-2 minutes). Remove from the pan, give the pan a quick rinse and return to heat. When all the water has evaporated, add the olive oil. Once the oil is hot, add the garlic and cook for 2-3 minutes, or until golden.
Add the beet greens and stir until wilted. Turn the heat down to low. Add the beet slices, layering them on top of the greens. Salt the beet slices lightly, then cover and cook for 2-3 minutes.
Whisk the balsamic vinegar, orange juice, Lambic Framboise and olive oil together until smooth. Pour the dressing over the beets and keep covered until ready to serve.
Scoop the beets and greens onto plates, then sprinkle with walnuts and crumbled goat cheese. Serve immediately!
Ingredient Notes: I roasted a mixture of golden, red and white beets -- mostly because they look pretty, but also because they have slightly different flavors. You can get Lambic Framboise at some Hy-Vees and Gateway Market (at Gateway, it's in the refrigerated beer section).
If you're a Central Iowan, you must use Northern Prairie Chevre's cheese for this recipe (you can get it at New City Market, Campbell's and Gateway Market, as well as the downtown farmers' market). I normally despise goat cheese, but there's something about the intense creaminess and tang of Northern Prairie's chevre that's out of this world. Plus, they're really kind to their animals... and in this day and age, humane animal husbandry should always be rewarded.
