Logan's Kitchen

Whether this is a salad with beets, or a beet salad, I’m not sure. What I am sure of is that if you don’t like beets, you should really try roasting your own. There is a world of difference between canned beets and home-roasted beets. Trust me: roasting your own beets is well worth the time and effort.

– Serves 4

• 4 red and 4 golden beets
• oil
• salt
• pepper
• 1 red bell pepper
• 2 naval orages and 2 tangerines
• beet greens
• good olive oil
• 1 sweet onion
•  salad greens
• goat cheese (chèvre)
• croutons

Preheat the over to 400 degrees. Trim the tops off of 4 red and 4 golden beets, coat them with oil and salt them heavily. Save the beet greens for the dressing. In a high-sided roasting pan, roast the beets, along with 1 red bell pepper until a knife easily slides in and out of the beets. While the beets are roasting, slice some old bread into crouton shapes, heat oil in a skillet, and saute the croutons with salt until they are golden brown and crunchy. Set them aside to drain on a paper towel. Remove the rind from 1 naval oral and 1 tangerine and slice them into supremes, squeezing any remaining citrus juice into the bowl of a food processor. When the beets are done, peel them and cut them into wedges. Peel, de-stem and de-seed the bell pepper, and add it to the the bowl of a food processor, along with the beet greens and a tablespoon of good olive oil and a pinch of salt and pepper. Puree the dressing until smooth. Cut 1 sweet onion in half, and slice it very thin. Lightly dress the salad greens. Mix the greens, onions, beets, and citrus together, and top with the croutons and crumbled goat cheese. Enjoy.