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Lunch: Roasted Beet Salad with Flash-Pickled Radishes and Chard
Recipe by /contributors/jill-santopietro Because beets are sweet and earthy, they need a good helping of acidity and salt to brighten them up. Immediately after cooking, dress beets in vinaigrette and salt to let them marinate. Blue cheese or crème fraîc
This recipe includes superfoods such as:
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3 medium red or golden beets (about 1 pound)
5 tablespoons olive oil, divided
Kosher salt and freshly ground black pepper
1/3 cup walnuts
2 teaspoons fresh lemon juice
3/4 teaspoon Dijon mustard
1 cup plus 2 teaspoons white wine or Champagne vinegar, divided
1/2 cup Swiss chard stems, sliced crosswise into 1/4-inch-thick pieces
2 radishes, halved and thinly sliced into half moons
2 ounces fresh goat cheese, crumbled
Instructions
Preheat oven to 400 °F. Place beets in a small baking dish. Add just enough water to cover bottom of pan, drizzle beets with 2 Tbsp. oil, and sprinkle with 1/2 tsp. salt and 1/4 tsp. pepper. Cover pan tightly with aluminum foil (if foil is touching beets, line it with parchment paper) and bake beets until a knife can pierce them with little resistance, 55 –70 minutes. Let cool slightly, then use a paper towel to slip skins off beets. Cut each beet into 1/4-inch-thick wedges and place in a medium bowl.
While beets bake, heat a small skillet over medium and toast walnuts until fragrant, shaking pan often, about 5 minutes. Transfer to a cutting board and coarsely chop, then transfer to a plate and drizzle with 1 Tbsp. oil; toss to coat. Sprinkle with 1/2 tsp. salt.
Whisk lemon juice, mustard, 2 tsp. vinegar, 1/4 tsp. salt, and 1/4 tsp. pepper in a small bowl until well combined. Whisk in 2 Tbsp. oil in a slow stream. While beets are still warm, toss with half of the vinaigrette to coat. Season with 1 tsp. pepper and 1/4 tsp. salt.
Place chard stems and radishes into 2 separate medium bowls and cover each with 1/2 cup vinegar and a pinch of salt. Let rest 5 minutes, then transfer vegetables to paper towels to blot, discarding excess vinegar. Combine vegetables in one of the medium bowls and toss with remaining vinaigrette.
Divide beets among 4 plates and top with walnuts, pickled radishes and chard stems, goat cheese, and top with a few grinds of black pepper.
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Serving Size: 4
| Amount Per ONE Serving | ||
|---|---|---|
| Calories 0 kcal | ||
| Fat 0 g | ||
| Carbohydrate 0 g | ||
| Protein 0 g | ||
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