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Gallery Recipe Summary Servings: 4

Ingredients Ingredient Checklist 2 tablespoons balsamic vinegar 1 tablespoon walnut oil 3 tablespoons extra-virgin olive oil 12 to 16 assorted baby beets, with greens attached 3 sprigs fresh thyme 6 medium scallions, cleaned, stems trimmed to 2 inches Coarse salt and freshly ground pepper 2 tablespoons crumbled blue cheese (1 ounce)

Cook’s Notes Roasting the beets maximizes their sweetness, although steaming retains their flavor and color. Make sure to choose roots of the same size. For an even tastier vinaigrette, toss the vinaigrette into the roasting pan and stir in the juices before drizzling the mixture over the dish.

Gallery

Recipe Summary Servings: 4

Recipe Summary Servings: 4

Recipe Summary

Servings: 4

Servings: 4

4

Ingredients

Ingredients

  • 2 tablespoons balsamic vinegar 1 tablespoon walnut oil 3 tablespoons extra-virgin olive oil 12 to 16 assorted baby beets, with greens attached 3 sprigs fresh thyme 6 medium scallions, cleaned, stems trimmed to 2 inches Coarse salt and freshly ground pepper 2 tablespoons crumbled blue cheese (1 ounce)

Directions

Make vinaigrette: In a small bowl, whisk together balsamic vinegar, walnut oil, and 2 tablespoons olive oil. Set aside.

Preheat the oven to 400 degrees. Remove leafy greens from tops of beets; trim stems, and discard. Rinse greens thoroughly, and refrigerate. Pare away tough skin at top of beets. With a firm-bristle vegetable brush or the back of a paring knife, scrub beets clean under cold running water. Place beets in a small roasting pan. Add remaining tablespoon olive oil and the thyme. Season with salt and pepper. Add enough water to just cover the bottom, and cover tightly. Place in oven, and cook 20 minutes, remove lid, and continue cooking until beets are tender to the tip of a sharp knife, 10 to 15 minutes.

Slice scallions in quarters lengthwise. In a large saute pan over medium-low heat, melt butter; add scallions, and saute, 5 to 7 minutes. Raise heat to medium high, and continue cooking until browned, about 5 minutes. Transfer scallions to a bowl, and set aside.

Remove beet greens from refrigerator. Using the same pan as for the scallions, saute greens over medium-high heat until just wilted, about 2 minutes. Transfer immediately to serving plate. Place scallions over greens. Trim “tails” from beets, and slice larger beets in half. Arrange beets over wilted greens with scallions. Drizzle vinaigrette over beets and greens. Sprinkle with blue cheese. Serve immediately.

Cook’s Notes Roasting the beets maximizes their sweetness, although steaming retains their flavor and color. Make sure to choose roots of the same size. For an even tastier vinaigrette, toss the vinaigrette into the roasting pan and stir in the juices before drizzling the mixture over the dish.

Cook’s Notes

Roasting the beets maximizes their sweetness, although steaming retains their flavor and color. Make sure to choose roots of the same size. For an even tastier vinaigrette, toss the vinaigrette into the roasting pan and stir in the juices before drizzling the mixture over the dish.

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 Add Rating & Review

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All Reviews for Baby Beets with Scallions

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Baby Beets with Scallions

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest