Whenever I want to add a layer of flavor, texture and some interest to a salad, I heat the oven and roast any vegetables I have on hand to toss with the greens.
Whether it’s winter squash, carrots, parsnips, onions or — as in this recipe — beets, the sweetness of these cold-weather vegetables does wonders balancing the assertive flavors of sturdy winter greens, especially kale, radicchio, endive and mustard greens.
Cutting the vegetables into thin slices not only makes them roast faster but also makes it possible for the vegetables to mingle with the salad greens without falling to the bottom. And thin-sliced beets and other root vegetables take on a firmer, caramelized texture after being roasted, ensuring they don’t end up soggy.
Toasted nuts and shaved cheese also pair well with the sweet flavor of roasted beets and the peppery quality of mustard greens — adding substance and richness on cold winter days.
Mustard Greens and Roasted Beet salad with Goat Cheese and Pistachios
Serves 4 as a starter or side
If you can’t find mustard greens, you could replace them with arugula or extra baby spinach. For this salad I used an aged goat cheese called Midnight Moon: It is firm enough to …read more