1-1/2 lb golden beets with tops
1-1/2 lb red beets with tops
3 Tbsp extra-virgin olive oil
3 large garlic cloves, halved
Salt and freshly ground pepper
8 oz fresh baby carrots
1 Tbsp sherry vinegar
1 large shallot, minced
1 oz soft goat cheese, crumbled

Preheat the oven to 425°. Peel the beets and cut them into 1-inch wedges.Discard the tough stems from the beet tops and coarsely chop the leaves. In a bowl, toss the golden beets with 1 tsp extra-virgin olive oil and 2 garlic clove halves, and season with salt and pepper. Arrange in 1/3 of a large ovenproof skillet. Repeat with the red beets and then the carrots, using 1 tsp of olive oil and 2 garlic halves for each vegetable. Set the skillet over high heat and cook without stirring until sizzling. Cover the skillet and roast in the oven for about 35 minutes, until tender. Transfer the vegetables to a platter.In a small bowl, whisk the vinegar with 1 Tbsp extra-virgin olive oil and half of the shallot. Season with salt and pepper and whisk in the goat cheese. In the skillet, heat the remaining 1 Tbsp extra-virgin olive oil. Add the remaining shallot and cook over moderately high heat until softened, about 1 minute. Add the chopped beet greens and cook until just wilted, about 5 minutes. Season with salt and pepper.Add half of the goat cheese dressing to the beet greens and toss. Add the roasted vegetables and toss once or twice. Transfer the salad to a platter and drizzle with the remaining dressing. Serve right away.Make ahead: The roasted vegetables can be refrigerated for up to 3 days. Re-warm before assembling the salad.

Well we're going to talk all about the roasted beets, carrot and goat cheese salad. It begins with sautéing some beautiful some diced shallots in some olive oil. Now one of the things about this dish that's so nice is that we use the entire beet from the root to the leaf and there's so much nutrition packed in those leaves. It's just perfect and we're going to use that as the leafy green part of the salad. And they're wilted, you don't want to eat beet greens raw so you want to make sure you cook them and wilt them. The shallots have been cooking for a few minutes and we add a handful or so of the greens. It's important to know when you wilt these, they shrink down, so don't look down in your skillet and think I'll never be able to eat all that because these will shrink way down. Right, this will be about a cup of greens once they're cooked. And look how beautiful they're turning, deep, dark green. They're full of antioxidants and iron and folate and all sorts of minerals. They're so good and good for you too. Look at that, they're already starting to reduce and get smaller. Because if you look at the finished salad, the wilted greens are there but they're not the star of the show, the colors of the vegetables are. And this is called eating from top to bottom so you eat the whole thing. And now what we've done with the beets and the carrots is we've roasted them in the oven with some seasoning, some garlic, salt and pepper until they're tender and cooked through. So we've roasted these off in the oven earlier, the golden beets, the beautiful fresh carrots and then you're traditional red beets. So I think this is ready to go, why don't you pop this in. So we're going to add to this our roasted vegetables. We'll add to this the golden beets, get some your carrots here and then also do you have any tips for keeping our fingers clean when dealing with red beets because they can be kind of messy. Yes, one of the things that you can do is when you're peeling them, put your hands in little bags, and you put the beet in one hand and you have your other hand in another bag with a vegetable peeler and your hands are protected, if you don't have gloves. Now how long do we sauté the vegetables since they're already softened from the oven. These are basically done we just want the flavors to mix, get the flavors to meld. So we've seasoned it with a little salt and pepper. Kosher salt is great. I like cooking with it because you can really feel how much you're using. You feel like you season more accurately because you know how much you've got in your hand. And the last thing since there's already olive oil in the pan we add a little bit of sherry vinegar which has got a nice acidity level but it's not too bright. It smells lovely and I would imagine also those vegetables get a little tinge of sweetness when they caramelize in the oven. True. You get a lot of sweet and savory. Plus there's a lot of sweet to begin with because sugar beets and carrots are so sweet. And this is pretty much is, this is good to go. And the last step of course we're going to sprinkle this with crumbled goat cheese. And this is a salad all by itself, could certainly be a side dish with a protein if you wanted to but if you're looking for something rich in color, really high in antioxidants and super high in flavor this salad is the ticket.

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