Claire Criscuolo

Golden Beet Salad over Beet Greens with Sherry Wine Vinegar Syrup

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Preparation info

  • Serves

    4

    • Difficulty

      Medium

Appears in

Welcome to Claire's: 35 Years of Recipes and Reflections from the Landmark Vegetarian Restaurant

Welcome to Claire's

By Claire Criscuolo

Published 2014

  • About

Golden beets are at their peak from July through mid October, and you should take advantage of their freshness and flavor during those months. These root vegetables have a sweet, mild flavor and a silky, smooth texture. And they’re rich in iron and vitamins A and C.

Ingredients

  • Sea salt
  • 2 large golden beets (each about the size of a large orange)
  • 6-12 beet leaves with tender stems
  • ¼ cup sherry wine vinegar
  • 2 tablespoons grapeseed oil
  • Salt and pepper, to taste
  • 1 small red onion, cut into thin rings, separated

    Method

    1. Bring a large pot of lightly salted water to a boil over high heat. Wash the beets and greens under cold water to remove the sand and any grit. Trim the beets to 2 inches above the stems. Trim away and discard any brown leaves and the tough stems from the beet greens; reserve the remaining leaves and tender stems. Wash the beets again, using your hands to rub off any remaining sand. Cook in the boiling water for 20-45 minutes, depending on the size, until they are just fork-tender.
    2. Meanwhile, bring a small pot of lightly salted water to a boil over high heat. Fill a bowl or the sink with cold water, scatter the beet greens in the water, and thoroughly wash the greens to remove any sand. Lift the greens out of the water, and if there is any sand remaining in the bowl or sink, drain the water and repeat until all the sand is removed. This second washing will assure removal of all sand. Drain and coarsely chop the leaves and stems. When the water in the small pot reaches a boil, add the chopped greens and stir to coat the greens with the boiling water. Cook for a minute until they wilt. Drain and turn into a small bowl.
    3. Heat the sherry wine vinegar in a heavy pot over low-medium heat and cook at just below a simmer, swirling the pot every now and again, for about 7 minutes or until thickened and reduced to 1 tablespoon. Transfer vinegar to a small bowl and combine with grapeseed oil, salt, and pepper, whisking to mix. Taste this dressing for seasoning.
    4. When the beets are tender, drain them and set aside until they are cool enough to handle. Remove the skin using your fingers; it should peel off easily. Cut the beets into ¼-inch slices. Drizzle a tablespoon of the dressing over the wilted greens and toss to coat, using your hands or tongs.
    5. Arrange the greens on a platter. Arrange the sliced beets in the center of the platter, overlapping to form an attractive design. Scatter the onion rings evenly over the beets. Drizzle the remaining 2 tablespoons of dressing evenly over the beets.