Beets & Greens Recipe

Prepare and roast

Preheat oven to 400°F (200°C). Trim beet greens close to the root, scrub beets well (leave skins on), and pat dry. Toss whole or halved beets with 1 tbsp olive oil, 1 tsp salt and 1 tsp pepper. Wrap individually in foil or place in a covered baking dish.

Roast until tender when pierced with a knife, 45–60 minutes depending on size. Allow beets to cool until they can be handled, then slip off skins with your fingers or a small knife and cut into 1/2-inch wedges. Let cool to room temperature before adding to the salad.

Whisk dressing

In a small bowl or jar combine 3 tbsp fresh lime juice, 2 tbsp honey, 1 tsp Dijon mustard and 1 tsp apple cider vinegar. Slowly whisk in 6 tbsp extra-virgin olive oil until the dressing is emulsified. Season with 3 pinches of salt and 1 tsp freshly ground black pepper. Taste and adjust sweetness or acidity — add another 1/2 tsp honey or 1/2 tsp lime juice if needed.

Heat a dry skillet over medium heat. Add 1 cup sliced or slivered almonds and toast, stirring frequently, until fragrant and lightly golden, about 3–5 minutes. Remove from heat immediately and transfer to a plate to cool (they will continue to cook in the hot pan).

Place 4 cups spring greens and 2 cups arugula in a large salad bowl. Add cooled 2 cups roasted beet wedges, 1 cup mandarin segments, and thinly sliced apple (slice the medium apple crosswise or lengthwise into 1/8-inch slices).

Drizzle about 3–4 tablespoons of the honey-lime vinaigrette over the salad (reserve extra in case you want more). Toss gently to coat greens and distribute beets and fruit, taking care not to bruise the apple slices.

Scatter 4 oz crumbled goat cheese over the top, then sprinkle 1 cup toasted almonds for crunch.

Taste and season with additional salt and pepper if needed. If serving family-style, pass extra vinaigrette at the table.