| Remove Beets from greens and reserve greens. Clean beets (no need to peel at this time) and lightly coat with olive oil. Roast at 350 for 45 minutes or until knife inserted in largest beet goes in easily. Remove from oven and set aside until just cool enough to handle. Clean beet greens removing stems. In a skillet heat 1 T olive oil and sautee onion and garlic. Add cleaned torn beet greens and sautee until tender. While sauteeing pull peel off beets (it should come off easily) and dice into large chunks. Remove greens from heat and add beets. Just before serving, drizzle with olive oil, balsamic vinegar and goat cheese crumbles. Toss to coat. |
