Beets With Pine Nuts, Swiss Chard and Beet Greens

Ingredients

• 5 pounds beets, with their greens if possible
• ½ cup pine nuts
• 2 pounds Swiss chard
• 3 tablespoons peanut or vegetable oil
• ½ to ⅔ cup extra-virgin olive oil
• 1 clove garlic, crushed
• 1 teaspoon Dijon mustard
• 2 to 3 tablespoons balsamic vinegar
• Coarse salt and freshly ground pepper to taste

• Nutritional Information

  • Nutritional analysis per serving (8 servings)

    389 calories; 27 grams fat; 3 grams saturated fat; 0 grams trans fat; 15 grams monounsaturated fat; 6 grams polyunsaturated fat; 33 grams carbohydrates; 10 grams dietary fiber; 21 grams sugars; 7 grams protein; 471 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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8 to 10 servings

Preparation

1. Preheat oven to 375 degrees. Trim the stalks from the beets and place them, in their skins, on a sheet of aluminum foil. Bake them for about an hour and a half, or until they are tender when pierced with a sharp knife. Cool and slip off the skins and cut the beets in one-and-a-half-inch cubes.
2. Meanwhile, place the pine nuts in a small pan and roast them until they are golden (about 10 minutes).
3. Remove the stalks from Swiss chard and beet greens. Saute Swiss chard leaves and beet greens in the peanut oil or vegetable oil until wilted, which will have to be done in two batches. Place in a serving dish and keep warm if serving right away.
4. Combine the olive oil with the garlic, mustard and vinegar. Press down on the garlic with the tines of a fork to extract the juice. Remove the garlic and season the dressing with salt and pepper to taste. Pour the dressing over the beets, toss and correct seasoning. Place the beets on top of the greens and sprinkle with pine nuts. Serve warm or at room temperature; do not refrigerate.

2 hours