If you’re thinking “Horseradish? With beets?” I don’t blame you. It may sound a bit strange, but I’m not kidding you, this recipe is great. The red wine vinegar and the sharp horseradish contrast really well with the sweet, earthy taste of beets. This recipe is adapted from one in Madhur Jaffrey’s World Vegetarian. It’s great as a side dish with white beans, and with other vegetable dishes like oven-roasted carrot slices (recipe coming soon).
12 ounces beets, washed
8 ounces beet greens, chard, or other greens
1 teaspoon olive oil
2 teaspoons red wine vinegar
2 teaspoons prepared horseradish
¼ teaspoon sea salt or kosher salt, or to taste
1 garlic clove, crushed in a garlic press or finely minced
1. Put whole, unpeeled beets in a baking dish or dutch oven and put ¼” of water in the dish. Cover tightly with foil or the lid of the dutch oven and bake them until tender when stabbed with a paring knife. Usually they take 40 minutes or longer, but young beets might be quicker, depending on their size. In the fall, when the beets are bigger, they may take much longer—up to an hour and a half.
2. Remove from the oven and let them cool.
3. While the beets are roasting and then cooling, wash the greens and cut the stems off the greens. If the stems look good (and are edible—for example, beet greens and chard stems are edible, but collard stems are not), chop the stems into ½” pieces. Steam the chopped stems in a steamer until they are tender. Remove them from the steamer and then steam the greens until tender. Drain the greens and chop them up a bit.
4. When the beets are cool enough to handle, slip their skins off. Cut in halves lengthwise and then crosswise into ¼”-thick slices, or in wedges—as you prefer. Put them in a bowl with the greens and stems.
5. Mix up the remaining ingredients, pour the dressing over the beets and greens, and toss. Adjust the seasonings with more vinegar, salt, and/or horseradish. Serve warm or at room temperature.