Warm Beetroot Salad with greens and almonds

Warm beet salad

Image: From Faith Durand @ thekitchn

 It’s very difficult to find consensus over the likeness of beetroot, there are some who love it and others who can’t stand the idea of it. For us, the golden beetroot is one of this seasons most impressive vegetables, its sweet taste and colour are more than impressive. Very versatile, you can roast it, pickle it, eat it raw or even use it as condiment. Slightly different from it’s sister the red beetroot,  it’s much more light in taste and it makes a beautiful ingredient in a winter salad. Here is a recipe from the kitchn, a great source of lovely ways to cook your seasonal organic vegetables.


  • 1 bunch beets, both tops and roots
  • Olive oil
  • Salt and freshly ground black pepper
  • 4 cloves garlic, minced
  • 4 ounces goat cheese, crumbled
  • 2/3 cup toasted almond slivers

Preparation method

  1. Heat the oven to 425°F. Line a 9-inch square baking pan or cake tin with a big square of foil, large enough to complete enclose the beet roots. Lightly rinse the beet roots to remove any really clumpy dirt and pat them dry. Place them in the foil square and lightly drizzle with olive oil and sprinkle generously with salt and pepper. Fold up the foil and crease to seal. Bake the beets for 60 minutes or until they can be just pierced with a fork. Set aside to cool.
  2. Meanwhile, chop the beet greens into bite-size ribbons. Discard the stalks between the roots and where the leaves start, but chop the leaf ribs along with the leaves. Rinse thoroughly to remove all traces of dirt and grit. In a large skillet, heat a drizzle of olive oil over medium heat and add the garlic. Cook on low for about 5 minutes or until the garlic is golden and fragrant. Add the chopped leaves and stir to coat with the garlic. Cook on medium-low for about 10 minutes or until the leaves are soft and tender. Remove from the heat.
  3. When the beets are cool, rub them with a paper towel to remove the skin. Then chop into bitesized pieces and toss with the cooked greens, goat cheese, and almonds. Taste and season with salt and pepper to taste. Serve warm or cold. (This also makes an excellent pressed sandwich filling, especially with some extra goat cheese.)