For a soigné presentation, arrange six little piles of the braised greens in a row on a serving platter and lay a grilled carrot on top of each. Spoon the roasted beets and dollops of ricotta between the stacks. Drizzle the gingery beet gastrique over the beets and around the edges of the plate, then sprinkle a pinch of fleur de sel on each beet to bring out their sweetness. Garnish with nasturtiums and serve with a flourish.
- 5–6 beets, unpeeled but trimmed, leaving ½ inch of stem on each, greens roughly chopped
- 1 lemon, sliced crosswise into rounds
- 5–8 baby carrots, unpeeled, trimmed
- 5–10 ounces braising greens, leaves and stems, chopped
- 1 bunch Swiss chard (7–9 leaves), stems removed, leaves roughly chopped
- 1 shallot, chopped
- 1 clove garlic, chopped
- 1 cup fresh beet juice, (from about 4 beets)
- 1 tablespoon fresh ginger, grated using a Microplane
- 1 teaspoon balsamic vinegar
- 1 tablespoon Meyer lemon olive oil (we used O Olive Oil brand)
- 3–4 tablespoons white wine, (we used Sauvignon Blanc)
- 3–4 tablespoons ricotta cheese
- Olive oil, as needed
- salt and freshly ground pepper, season as you go
- Fleur de sel, flaky sea salt for finishing
- Nasturtium flowers, for garnish
- Preheat a charcoal grill to medium-high heat or preheat an oven to 425°F. Stack 4 squares of aluminum foil and fold up the sides. Drizzle center of foil with olive oil and fan lemon slices on top. Toss beets with olive oil, salt, and pepper, then place them on top of lemon slices. Wrap up foil packet, leaving a small vent at the top for steam to escape.
- Roast beet packet directly on the coals for 15–25 minutes or in the oven for 25–35 minutes until beets are fork-tender.
- Make the beet gastrique: Combine beet juice and ginger in a small heavy-bottomed saucepan and bring to a slow simmer. Cook, swirling the pan gently every so often, until liquid thickens and reduces to about 3 tablespoons, 25–30 minutes. Remove from heat.
- Braise greens: Toss beet greens, braising greens, and chard together in a medium bowl. Preheat a cast-iron pan with a lid over medium-high heat. Pour a generous amount of olive oil into the hot pan, followed by the greens, the shallots, and garlic. Cover and let cook, stirring occasionally, until greens begin to wilt, about 6 minutes. Pour in wine, season with salt and pepper, and stir to combine; cover and cook for another 5 minutes, or until greens are braised. Remove from heat, drizzle with a touch of olive oil, and season with salt and pepper to taste.
- Toss carrots with olive oil, salt, and pepper. Grill or sauté in a pan on the stovetop for 2–3 minutes, just until warmed and slightly softened. When beets are done, wrap them in paper towels and rub them with your fingers to remove skins. Whisk balsamic vinegar and Meyer lemon olive oil into the beet gastrique.
- Transfer braised greens to a serving dish and top with beets, carrots, and dollops of ricotta. Finish with a drizzle of the beet gastrique, then a pinch of Fleur de sel on each beet, and nasturtiums flowers for garnish.
- Burrata or goat cheese are great alternatives to use in place of ricotta
- Category: appetizer, salad
- Method: roast, braise, grill
Keywords: roasted beets, braised greens, grilled carrots