From the Photo Archives: Beet and Beet Green Salad with Shallots and Pine Nuts

I love cooking, and I love photography—but sometimes I don’t have time to share my photos on the blog. I’m delving back into my photo back-log to bring you posts about things that happened long enough ago that I don’t remember the exact  details. These are my approximate recollections. 

Back in the fall, my friend David and I were talking about how chard is basically beet greens. Or perhaps beets are just the root of chard. At any rate, they’re very closely related (so much so that they’re not sure which came first). This got me thinking about how I often bought beets at the farmers market but rarely thought to use their greens. Therefore I set out to make a dish that showed off both.

The golden beets got roasted, peeled, and cooled.

The next day, the greens got chopped, washed, and sautéed with shallots in olive oil.

They were then combined with a lemon vinaigrette dressing and topped with pine nuts (pignoli).

Hearty, delicious, satisfying.