Roasted Beets with Mustard
A little advance prep produces a gorgeous, simple dish. It is excellent chilled or at room temperature, making it easy to carry to a picnic.
4 medium beets with greens
3 tablespoons Dijon mustard
1 tablespoon chopped fresh tarragon
2 teaspoons walnut oil, pumpkin seed oil, or extra-virgin olive oil
Freshly ground black pepper
Heat oven to 400 °F. Cut greens off the beets, leaving a small nub of stems attached at the top of each beet. Wrap beets individually in foil; place in oven and bake until fork-tender, 11⁄4 to 11⁄2 hours. While beets are roasting, cut the stems off the greens; discard stems (or feed them to your parrot, as I do!). Chop leaves coarsely, then cook in a pot of boiling water for about 2 minutes. Drain and refresh with cold water; pat dry with a clean towel and set aside.
When beets are tender, remove from oven and set aside, still wrapped, until cool enough to handle. Peel beets and cut each into 8 wedges. In mixing bowl, stir mustard, tarragon, and oil together. Add beet wedges and greens; mix well. Season with pepper to taste.