Sweet, colorful beets and leafy greens go beautifully together. Chard and beets are essentially the same plant, with one form grown for its leaves and the other for its roots, making this a particularly satisfying pairing.
1–2 pounds beets, well-scrubbed, with their greens, if available
1–2 pounds Swiss chard, rinsed, tough ends removed
2 tablespoons + ¼ cup olive oil
1 clove garlic, peeled and crushed
1 scant teaspoon prepared mustard, more to taste
1–2 tablespoons balsamic or wine vinegar, more to taste
Coarse sea salt or kosher salt and freshly ground black pepper to taste
¼ cup pine nuts or chopped walnuts, lightly toasted (optional)
Preheat oven to 375 degrees. Remove beet stalks, setting aside the leaves, if usable. Place beetroots, still in their skins, on a baking sheet and cook for about one hour, until they are tender when pierced with a knife. After the beets have cooled, you should be able to slip off the skins easily. Cut peeled beets into 1-inch cubes.
Remove and discard any tough parts of the stalks from the beet greens and chard leaves. Rinse the leaves thoroughly and dry them well. Heat 2 tablespoons of olive oil in a large skillet and sauté the greens over medium-low heat until the leaves wilt. Set greens aside until ready to serve.
Combine ¼ cup olive oil with garlic, mustard, and vinegar, pressing garlic with the tines of a fork until it gives up most of its juice. Remove and discard garlic. Pour the dressing over the beets, tossing to coat. Season to taste with salt and pepper. Spoon beets on top of the sautéed greens and sprinkle with nuts, if desired. Serve warm or at room temperature.
Variation Garnish with raw or lightly steamed corn kernels instead of nuts. Strip kernels from the cobs by scraping with a sharp knife.
3–4 servings.
