We love this side salad. Even after growing up in the south, I had no idea that you could eat the greens of beets. Turns out, they are amazing and this dish really highlights them.
1 large bunch of beets with greens attached
6 tablespoons extra virgin olive oil
1 jar Sweet Onion Jam Or Macintosh Hot Pepper Jam
1 log plain goat cheese
Freshly ground black pepper
Preheat oven to 425 degrees.
Remove greens from beets – cut greens away from stems, rinse thoroughly and spin dry. Set aside.
In a small bowl, whisk together two tablespoons of the savory jam and two tablespoons of the olive oil. Set aside.
Trim root and stem side of the beet, leaving the skin on. Rinse to remove any dirt, etc. Pat dry and place on a sheet pan. Drizzle two tablespoons olive oil over the beets and roast for 1 hour. Remove from the oven and cool. Remove peels with a paring knife and cut beets into 1 inch cubes.
Heat remaining olive oil in a large sauté pan over medium heat. Roughly chop beet greens and add to pan. Season with salt & pepper. Stir until greens are wilted (about 2 minutes). Add beets along with 1⁄2 of savory jam mixture. Stir to combine.
Serve warm with crumbled goat cheese and drizzle with remaining savory jam mixture.
A 2010 NASFT sofi Award Winner, this jam is a magical combination of the sweet onions that I grew up with in the South and fresh roasted garlic. We use this jam to create our sharp cheddar Sweet Onion Jam Biscuits and spoon it over cream cheese to serve with water crackers. It also makes an amazing marinade and glaze for roasted pork!