Roasting beets takes a bit longer than boiling them, but the time spent is well worth it for the resulting rich flavor. Using both the greens and the roots makes beets a great bargain.

　　

Ingredients

serves 4

　　2 bunches beets (3 to 4 pounds with greens), greens separated and chopped, washed, and drained with some water left clinging (about 9 cups greens)

　　2 pork tenderloins (about 1 1/4 pounds)

　　Coarse salt and freshly ground pepper

　　1/4 cup extra-virgin olive oil

　　2 teaspoons Dijon mustard

　　2 teaspoons plus 1 tablespoon red-wine vinegar

　　2 garlic cloves, smashed

　　2 tablespoons pine nuts, toasted (page 53)

　　

Step 1

Preheat oven to 400°F. Loosely wrap beets in a 12-by-20-inch piece of parchment, then wrap packet in foil. Place on a rimmed baking sheet and cook until easily pierced with the tip of a sharp knife, 35 to 45 minutes. When cool enough to handle, rub off skins with paper towels. Reserve 1 beet; halve and slice remaining beets.

　　

Step 2

Season pork all over with 2 teaspoons salt, dividing evenly, and pepper. Place on a rimmed baking sheet and roast until an instantread thermometer inserted in middle reaches 138°F, 14 to 16 minutes. Transfer to a cutting board and let rest 10 minutes before slicing thinly.

　　

Step 3

Meanwhile, process the reserved whole beet with 1 tablespoon oil in a food processor until smooth. Pass through a fine sieve lined with cheesecloth into a small bowl (to yield 1 tablespoon plus 1 teaspoon juice); discard solids. Add mustard, 2 teaspoons vinegar, and 2 tablespoons oil; whisk to combine.

　　

Step 4

In a large skillet, heat remaining 1 tablespoon oil over medium. Cook garlic, stirring, until fragrant and golden, about 1 minute. Add beet greens and 1 teaspoon salt; season with pepper. Cook, stirring occasionally, until greens are wilted and tender, 2 to 4 minutes. Remove from heat, and discard garlic. Add sliced beets and re maining 1 tablespoon vinegar, and toss to combine. Sprinkle with pine nuts.

　　

Step 5

To serve, drizzle beet vinaigrette on each of four plates, dividing evenly, then top with pork and beet greens.

　　

Nutrition Information

Step 6

(Per Serving)

　　

Step 7

Calories: 553

　　

Step 8

Saturated Fat: 4.3g

　　

Step 9

Unsaturated Fat: 18g

　　

Step 10

Cholesterol: 111mg

　　

Step 11

Carbohydrates: 43.2g

　　

Step 12

Protein: 44.6g

　　

Step 13

Sodium: 1208mg

　　

Step 14

Fiber: 14.5g

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