Serves 4 to 6


  • 10 to 12 small red and yellow beets with greens attached, about 3 pounds total
  • ½ cup extra-virgin olive oil
  • ¼ cup red wine vinegar
  • Kosher salt and freshly ground black pepper
  • ½ cup dried apricots, chopped
  • 4 ounces slightly aged goat cheese, crumbled
  • ¼ cup coarsely chopped toasted pistachios


Preheat oven to 400 degrees F. Trim the tops from the beets about an inch from the top. Wash the beets well and prick each in several places with a fork. Put the red beets on one piece of doubled aluminum foil and the yellow on another. Drizzle each with a tablespoon of olive oil and season with salt and pepper. Wrap the beets closed in the foil and roast until tender all the way through when poked with a knife, about 45 minutes. Let cool. Peel and cut into wedges.

Meanwhile, bring a large pot of salted water to a boil. Trim any tough pieces from the beet greens and separate the tender stems from the leaves. Cut the stems into 2-inch lengths. Add the stems to the boiling water and simmer until wilted, about 4 minutes. Add the greens and simmer until both are tender, about 4 minutes more. Drain well. Season with salt and pepper.

Combine the beets, greens and stems in a large bowl with the apricots. Drizzle with the remaining 6 tablespoons olive oil and the vinegar, season with salt and pepper and toss well. Spread the salad on a platter. Sprinkle with the goat cheese and pistachios and serve.