Bolivar Beet Recipe

Preheat and prepare

Preheat the oven to 400°F (205°C). Line a baking sheet with foil or parchment for easy cleanup.

Trim beet greens, leaving about 1/2 inch of stem to prevent bleeding. Wash and scrub beets thoroughly to remove dirt. Pat dry.

Toss beets with 2 tbs extra-virgin olive oil, 1 tsp kosher salt, and 1 tsp freshly ground black pepper in a bowl until evenly coated. Place beets on the prepared baking sheet, spacing evenly.

Roast beets 45–60 minutes depending on size, turning once halfway through. They are done when a paring knife or skewer slides into the center with little resistance.

Remove beets from oven and let cool until they can be handled (15–20 minutes). Wearing gloves or using a paper towel, rub the skins off the beets; the skins should slip away easily. Slice roasted beets into 1/4-inch thick rounds or wedges and keep warm or at room temperature.

In a medium nonstick skillet over medium heat combine 2 tbs granulated sugar and 1 tsp unsalted butter. Stir until sugar begins to melt and form a syrup (about 2 minutes).

Add 1 cup walnut halves to the pan and toss continuously to coat the nuts evenly. Continue cooking 2–3 minutes until nuts are glossy and sugar has crystallized on the surface.

Transfer candied walnuts to a sheet of parchment to cool in a single layer; sprinkle with a pinch of fine sea salt while still warm. Once cooled, break apart any clusters and set aside.

Pour 1 cup balsamic vinegar into a small saucepan and bring to a gentle simmer over medium-low heat. Reduce heat to maintain a low simmer and cook until the vinegar is reduced by about half and has a syrupy consistency (about 12–18 minutes). Stir occasionally to prevent scorching.

Remove the reduction from heat and whisk in 1 tsp honey and 1 tsp Dijon mustard until smooth. Let cool for 5 minutes, then slowly whisk in 2 tbs extra-virgin olive oil to emulsify. Season with 1 tsp kosher salt and 1 tsp freshly ground black pepper to taste. Allow the dressing to cool to room temperature; it will thicken further as it cools.

Place 5 cups spring mix on a large platter or divide among 4 plates (serving suggestion). Toss lightly with a small drizzle (about 1 tbs total) of the cooled balsamic reduction dressing to lightly coat the greens.

Arrange the roasted beet slices over the dressed greens in an even layer.

Scatter 3 oz crumbled feta evenly over the beets and greens.

Sprinkle the candied walnuts over the salad for crunch and sweetness.

Drizzle additional balsamic reduction over the plated salads in a thin ribbon (about 1–2 tbs total), adjusting to taste. If desired, squeeze the half lemon lightly over the beets for brightness.

Garnish with 1 tbs finely chopped fresh parsley. Taste and adjust salt and pepper if needed, then serve immediately.