Roasted Golden Beet & Carrot Salad

This morning I awoke to a wonderful box of fresh, organic veggies on the front porch courtesy of our CSA. Inside, I found full, leafy bunches of carrots and golden beets.  When you see a carrot or beet with it's full top on, it seems incredibly wasteful to not utilize those beautiful greens, so I got on interest for ideas.  Unfortunately, most of the recipes I found involved too many ingredients I didn't have and too many steps I just didn't feel like doing, so I scanned the ingredient and preparation instructions and concocted my own recipe.  The result… not the quickest recipe but fresh, colorful and blissfully delicious and healthy!

Ingredients 

1 large bunch golden beets

1 bunch beet greens, washed thoroughly

1 large bunch carrots

1 cup of carrot greens, trimmed and washed thoroughly

1 clove garlic, minced

olive oil

red wine vinegar

salt

pepper

1/2 tsp cumin

1/4 tsp cayenne

parmesan cheese

Directions

Preheat oven to 375

Remove the beet greens and set aside.  Remove and discard the beet tops and scrub beets thoroughly to remove dirt. Repeat same process with carrots.  Halve the golden beets and place then flat side down in a baking dish.  Fill the dish with 1 inch of water and cover with tin foil.  Drizzle the carrots with olive oil and place them on top of the tin foil sealed beet dish and roast vegetables for ~50-60 minutes or until all vegetables are fork tender.

When there is about 15 minutes left on the vegetables, boil a large pot of water for the beet greens.  Take the trimmed carrot greens, roll them into a ball and slice/ mince them once through.  After the first chop, drizzle the greens with olive oil, put one half the minced garlic, cayenne, salt and pepper on the greens and continue to mince through until well coated and well chopped. 

Once the water boils, place whole beet green stalks into the water and boil until wilted  (~5 minutes).  Once wilted, pour greens into a colander and rinse with cold water.  Shake out the greens, blot dry with a cloth if needed, and place them in the bottom of a serving dish.  Drizzle the greens with olive oil and set aside.  

Remove the beets and carrots from the oven.  Peel the beets and slice the vegetables how you like (I did carrots on an angle and beets in thin strips). Toss the slice vegetables in red wine vinegar, salt, pepper, cumin, and the other half of the minced clove of garlic, and then pour the dressed vegetables on top of the beet greens.  

Top the vegetables with the minced carrot greens and shave fresh parmesan to top.  

NOM! 

GG

* I didn't take a picture because I didn't think it would be delicious or blog worthy, but I will definitely be making this again soon, so picture to come…