The beets, greens, and dressing can all be made ahead of time. Just compose the salad at the last minute. This is a refreshing and delicious dish for picnics, buffet tables, or a family lunch or dinner.
- ½ teaspoon kosher salt, plus more for the cooking water
- 3 bunches medium beets with full tops (about 9 or 10 beets)
- 5 tablespoons extra-virgin olive oil
- 3 tablespoons white wine vinegar
- 1 cup plain Greek yogurt
- 4 ounces goat cheese, at room temperature
- ¾ cup milk, to thin the dressing (or less)
- ¼ cup toasted sliced almonds
Preheat oven to 375 degrees. Bring a large pot of salted water to boil. Trim the beets from the tops, leaving about ½ inch stem top attached to each beet. Wash the beets well, and wrap individually in foil. Set them on a rimmed sheet pan, and roast until tender, about 45 minutes to an hour, depending on their size.
Unwrap, let cool, and then peel and cut each beet into six wedges. Meanwhile, wash the beet greens well, and cut the leaves and tender stems into 1-inch pieces. Add the beet greens and stems to the boiling water, and simmer until very tender, about 15 to minutes. Drain, rinse under cool water, and pat very dry. In a large bowl, toss the beet greens with 3 tablespoons of the oil, 2 tablespoons of the vinegar, and salt to taste.
For the dressing, in a mini–food processor (or in a bowl, if you’re working by hand), combine the yogurt, goat cheese, remaining 3 tablespoons oil, remaining 1 tablespoon vinegar, and remaining ½ teaspoon salt. Process until smooth. With the machine running, pour in enough milk to thin the dressing so it drizzles from a spoon.
Spread the dressed beet greens on a platter. Mound the beets on top. Drizzle with desired amount of dressing, and sprinkle the almonds on top. Pass remaining dressing at the table.