- 1 bunch beets and beet greens
- 1/8 to 1/4 cup extra virgin olive oil (EVOO)
- 3 Tablespoons cup Blood
- Blood Orange olive oil
- 1 clove garlic, crushed
- 1/2 teaspoon Roasted Garlic Sea Salt
- Zest of 1/2 lemon
- 1/4 – 1/2 cup golden raisins (optional)
- Salt & pepper to taste
- Crumbled goat cheese
- Walnut pieces to garnish
- Cranberry balsamic vinegar to drizzle
Preheat oven to 400 degrees. Wash and trim beets and set aside beet greens. In a heavy skillet, e.g. cast iron, drizzle beets with EVOO. Cover pan with foil and roast approximately 1 hour or until a knife easily goes through the center of beets. Set aside.
Meanwhile, cut stems from beet greens into 1 inch pieces and add to a sauté pan with crushed garlic. Sauté on medium heat until stems begin to soften, being careful not to burn the garlic. Coarsely chop greens and add Roasted Garlic sea salt and pepper to taste. Continue to sauté until greens are wilted. Remove from heat and add Blood Orange olive oil, lemon zest and raisins. Toss and cover for 5 minutes for raisins to soften.
Peel beats with the edge of a knife and slice into thin discs. On a serving platter, sprinkle a layer of wilted beet tops and cover with rows of roasted beets. Drizzle more Blood Orange olive oil on top and finish with a drizzle of Cranberry vinegar. Garnish with walnuts pieces and goat cheese.