Beets With Pine Nuts, Swiss Chard and Beet Greens

Name: Beets With Pine Nuts, Swiss Chard and Beet Greens
Total time: 2 h
Yield: 8 to 10 servings
Ingredients: 5 pounds beets, with their greens if possible; 1/2 cup pine nuts; 2 pounds Swiss chard; 3 tablespoons peanut or vegetable oil; 1/2 to 2/3 cup extra-virgin olive oil; 1 clove garlic, crushed; 1 teaspoon Dijon mustard; 2 to 3 tablespoons balsamic vinegar; Coarse salt and freshly ground pepper to taste

By Moira Hodgson

Total Time: 2 hours
Rating: 4(45)
Comments: Read comments

Featured in: FOOD; Giving Vegetables a Special Holiday Zing

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Ingredients

Yield:8 to 10 servings

5pounds beets, with their greens if possible
½cup pine nuts
2pounds Swiss chard
3tablespoons peanut or vegetable oil
½ to ⅔cup extra-virgin olive oil
1clove garlic, crushed
1teaspoon Dijon mustard
2 to 3tablespoons balsamic vinegar
Coarse salt and freshly ground pepper to taste

Ingredient Substitution Guide

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Preparation

Step 1
Preheat oven to 375 degrees. Trim the stalks from the beets and place them, in their skins, on a sheet of aluminum foil. Bake them for about an hour and a half, or until they are tender when pierced with a sharp knife. Cool and slip off the skins and cut the beets in one-and-a-half-inch cubes.
Step 2
Meanwhile, place the pine nuts in a small pan and roast them until they are golden (about 10 minutes).
Step 3
Remove the stalks from Swiss chard and beet greens. Saute Swiss chard leaves and beet greens in the peanut oil or vegetable oil until wilted, which will have to be done in two batches. Place in a serving dish and keep warm if serving right away.
Step 4
Combine the olive oil with the garlic, mustard and vinegar. Press down on the garlic with the tines of a fork to extract the juice. Remove the garlic and season the dressing with salt and pepper to taste. Pour the dressing over the beets, toss and correct seasoning. Place the beets on top of the greens and sprinkle with pine nuts. Serve warm or at room temperature; do not refrigerate.