Sesame Ginger Roasted Beets

This Tuesday is our first CSA harvest of the 2017 season. After the winter we had and the very cold and wet spring we were worried we'd have to delay our first drop off by a week or two. We've been harvesting for the farmers markets from the greenhouses but for CSA we wait until we're out in the field. Thankfully, the temperature has risen and the sun has been shining. Our fields are finally drying out and the plants are cranking! This week our members will be receiving an assortment of spring greens but the veggie I'm most excited to be putting in their boxes is our gorgeous beets! I love early season beets and this simple salad is a great way to celebrate this tasty root. I'm a big proponent of using the whole plant so in this recipe the beets are served with their greens. It's a wonderful recipe and I hope our CSA members (and all of you!) enjoy this dish as much as we do. Cheers to the harvest!

Sesame Ginger Roasted Beets

Prep Time: 15 minutes
Cook Time: 30 minutes
Serves: 4

Ingredients

Salad
  • 1 bunch of beets, with their greens (see note)
  • 1 1/2 tablespoons olive oil
  • 2 tablespoons toasted sesame seeds
Sesame Ginger Dressing
  • 1 tablespoon minced green garlic (or one garlic clove)
  • 1 tablespoon freshly grated ginger
  • 2 tablespoons rice vinegar
  • 1/2 tablespoon low sodium soy sauce
  • 1/2 teaspoon toasted sesame oil
  • pinch of crushed red pepper flakes
  • 1/4 cup olive oil

Preparation

  1. Preheat the oven to 425F.
  2. Remove the beet greens from the beets and roughly chop them. Set the greens aside. Slice each beet in half or quarter them if they're large. Toss the beets with 1 tablespoon of olive oil and place on a rimmed baking sheet. Roast until fork tender, about 25 minutes. Toss the beets halfway through cooking.
  3. While beets cook heat the remaining 1/2 tablespoon of oil in a large skillet over medium heat. Add the beet greens and cook until tender, about 5-8 minutes.
  4. Whisk together all the ingredients for the dressing until completely smooth. Taste for seasonings and adjust as needed.
  5. Divide beet greens between plates and top with roasted beets. Drizzle with the dressing and top with toasted sesame seeds. Serve warm or at room temperature.

Notes

*If your beet greens are not looking good you can substitute with spinach or chard *Cooking times will vary from kitchen to kitchen *Use the recipe as a guide and adjust measurements and ingredients as necessary

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