A nice winter/fall recipe, perfect as a side or main course (recipe is approximately 4 side servings or 2 main course). You will end up with extra roasted beets, but they keep well in the fridge (think lunch the next day, or make-ahead and pull the salad together, as I did). The anchovy and garlic gives a richness and bite to balance the orange, chevre, and beets. I forgot to add the orange until I was half done with my plate, but it totally ties the whole dish together. Can be made vegetarian/vegan by omitting and substituting more garlic/avocado oil for the anchovy, chevre, and butter.
2 bunches beets (4 medium sized beets per) with greens attached
3-4 filets of anchovy in oil
4 cloves garlic
1 tsp coarse salt
1 tbsp butter
1 tbsp avocado oil
2 tbsp olive oil
2 tbsp apple cider vinegar
1 tsp black pepper
3-4 oz goat cheese
1 navel orange
1/4 c. chopped walnut pieces
Clean beets, set greens aside, trim to 1"-2" of stem remaining Roast in oven @ 425 *F for an hour-90 minutes. Remove and set aside, to cool. Peel with paper towel under running cool water.
While beets are roasting, clean and de-stalk beet greens.
Mash garlic and salt in mortar and pestle into a paste
In a large cast iron skillet, over medium-low heat, melt butter and avocado oil
Introduce anchovy to melted oil/butter and stir as it begins to fall apart.
Add garlic and stir to break up the paste.
Coarsely smash the walnut pieces in the mortar and pestle to get any remaining garlic paste.
Begin adding beet greens (about 1/2 bunch worth) to skillet over low-medium heat, stir with tongs. As they begin to wilt, introduce the rest of the greens.
Stir gently, until all the greens are starting to wilt.
Whisk together apple cider vinegar, olive oil, black pepper. Pour over wilted greens, stir one last time.
Plate greens, a tablespoon or so of goat cheese, sliced beets and oranges, sprinkle with walnut pieces and a shake of fresh ground black pepper.
Serve warm or chilled.
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