Caramelized Beets with Baby Chard Salad Recipe

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Caramelized Beets with Baby Chard Salad

Contributed by: Melinda

This salad takes a bit of advance preparation, but is well worth the effort.

There are many methods used to caramelize beets, but I prefer the one I'm describing here. Others add sugar, but beets are full of sugar (are in fact used to produce sugar) and some add vinegar to glaze. This is simple and the dressing leaves nothing to be desired.

Serves 4.

2 medium beets, any color
2 Tbl olive oil

1 whole head garlic (choose a head that is flat on the bottom and not too pointed on top)
4 oz. chevre, room temperature
1/4 cup apple cider vinegar
1/2 cup olive oil
1 Tbl dijon mustard
1 Tbl honey
Kosher salt & black pepper
Baby chard leaves, cleaned and dried

Preheat oven to 400º
Trim the top of the garlic head, just to expose the cloves inside
Remove loose outer skin and any soil from the base/root end
In a small ovenproof skilled, stabilize the trimmed head of garlic
Drizzle 1/2 cup olive oil slowly over the garlic head, making sure to saturate each clove
Roast in preheated oven about 20 minutes or until the garlic is nicely caramelized on the tops of the cloves and very soft
While garlic is roasting, trim the ends of the beets, and peel
Slice into 1/4 inch slices
In a medium skillet over moderately high heat, sauté beets one side at a time in a single layer until nicely caramelized on both sides
Remove to a paper towel lined plate to remove any excess oil
When garlic is soft, remove from oven and set aside to cool slightly
When garlic has cooled enough to handle, squeeze from the base of the head to extract all of the roasted garlic into a bowl
Mash the garlic gently with a fork
Add cider vinegar, dijon mustard and honey and whisk to combine
Slowly drizzle in the reserved olive oil from roasting the garlic, whisking constantly
Taste and adjust seasonings, adding additional vinegar, salt & pepper to taste
In a bowl, combine chard leaves and about 1/2 the dressing - toss to coat
Place dressed chard leaves on a plate and arrange 3-4 beet slices over the top
Add one ounce softened goat cheese to each plate
Drizzle some of the remaining dressing over the cheese and beets and around the edge of the plates

Here in Sonoma County I can grow chard year round, so I always have baby chard leaves on hand. You could substitute fresh spinach if you can't find chard, or use baby beet greens. Try to get a green that is fresh and in season in your area if possible.

Questions about this recipe?