Roasted Beet and Beet Green Salad with Apple and Goat Cheese (Insalata di Barbabietole, Mele e Capri
Ingredients3 bunches small orbaby (about 1 to 1½ inches in diameter) yellow and red beets with greens attached (about 3 pounds total)Kosher saltFreshly ground black pepper¼ cup extra-virgin olive oil2 tablespoons good-quality balsamic vinegar1 medium-sized tart, crisp apple,such as Granny Smith, cut into matchsticks4 ounces slightly aged goat cheeseDirectionsPreheat the oven to 400 degrees. Remove the greens from the beets, leaving about ½ inch of stem. Scrub the beets, and poke each with a fork a few times.