Holy goodness, this turned out even better than anticipated! I've been craving beets and beet greens for weeks now. Finally remembered to pick some before leaving work last night. My tummy is sooooo happy right now. Not to mention that I now am super charged with folate, vitamin B, vitamin C and potassium. Pink-stained fingers are just a side benefit.
What you need:
BEETS with greens
Extra virgin olive oil
Bread (I used rye sourdough from Silke's)
Goat cheese (I used Noble Springs' cherry berry chevre)
Vinaigrette
Wrap beets in aluminum foil, drizzling a bit of olive oil and salt on top. Roast at 375 for approximately 45 minutes (will depend on the beet size - you can tell if they're done by sticking a fork in 'em). Remove from oven, wait a few minutes til they've cooled down, then peel the outer skin off. Slice thinly and add to toasted bread topped with goat cheese.
For the greens, chop, pour a bit of vinaigrette on top, and add in some of the roasted beets.
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