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Preheat oven to 450°F. Cut tops from beets; set tops aside. Place beets and rosemary on a piece of heavy foil. Drizzle with 1 tablespoon oil. Bring up two opposite edges of foil; seal with a double fold. Fold in remaining edges to completely enclose. Roast beets in packet about 55 minutes or until tender when pierced with a knife. Carefully open packet to release steam. Set aside until cool enough to handle. Peel skins from beets and cut into wedges. Discard rosemary.
Meanwhile, thoroughly wash and dry beet greens. Thinly slice beet greens, discarding stalks.
In a large bowl, gently toss together warm beets, shredded beet greens and the remaining 2 tablespoons oil until greens are slightly wilted. Season with salt and pepper.
On a large platter or 4 salad plates arrange beet mixture. Sprinkle with raisins and nuts. Top with cheese. If desired, drizzle with balsamic vinegar.