Ingredients for Roasted Beet Salad with Flash-Pickled Radishes and Chard

• 3 medium red or golden beets (about 450g )

• 5 cucchiai di olio d'oliva, divisi

• Sale kosher e pepe nero macinato fresco

• 80ml walnuts

• 2 cucchiaini di succo di limone fresco

• 3/4 cucchiaini di senape di Digione

• 240ml plus 2 teaspoons white wine or Champagne vinegar, divided

• 120ml Swiss chard stems, sliced crosswise into 1/4-inch-thick pieces

• 2 radishes, halved and thinly sliced into half moons

• 60g fresh goat cheese, crumbled

Preheat oven to 204°C. Place beets in a small baking dish. Add just enough water to cover bottom of pan, drizzle beets with 2 tablespoons oil, and sprinkle with 1/2 teaspoons salt and 1/4 teaspoons pepper. Cover pan tightly with aluminum foil (if foil is touching beets, line it with parchment paper) and bake beets until a knife can pierce them with little resistance, 55–70 minutes. Let cool slightly, then use a paper towel to slip skins off beets. Cut each beet into 1/4-inch-thick wedges and place in a medium bowl.

While beets bake, heat a small skillet over medium and toast walnuts until fragrant, shaking pan often, about 5 minutes. Transfer to a cutting board and coarsely chop, then transfer to a plate and drizzle with 1 tablespoon oil; toss to coat. Sprinkle with 1/2 teaspoons salt.

Whisk lemon juice, mustard, 2 teaspoons vinegar, 1/4 teaspoons salt, and 1/4 teaspoons pepper in a small bowl until well combined. Whisk in 2 tablespoons oil in a slow stream. While beets are still warm, toss with half of the vinaigrette to coat. Season with 1 teaspoon pepper and 1/4 teaspoons salt.

Place chard stems and radishes into 2 separate medium bowls and cover each with 120ml vinegar and a pinch of salt. Let rest 5 minutes, then transfer vegetables to paper towels to blot, discarding excess vinegar. Combine vegetables in one of the medium bowls and toss with remaining vinaigrette.

Divide beets among 4 plates and top with walnuts, pickled radishes and chard stems, goat cheese, and top with a few grinds of black pepper.

Beets can be roasted and refrigerated up to 3 days in advance. Vinaigrette can be made and refrigerated up to 5 days in advance.

Avvertenza

Sebbene sia stato fatto ogni sforzo per garantire che le informazioni siano accurate e aggiornate, le esigenze individuali possono variare e i requisiti dietetici possono differire in base alle condizioni di salute personali. Controlla sempre le etichette degli alimenti e le informazioni sugli allergeni prima di preparare o consumare qualsiasi ricetta. Se hai preoccupazioni specifiche per la salute, allergie, intolleranze o stai seguendo una dieta prescritta dal medico, consulta il tuo medico di base, farmacista o un dietista registrato prima di apportare cambiamenti significativi alla tua dieta o stile di vita.