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What you need:

3 tbsp olive oil, divided
4 medium red beets ( beetroots), peeled, stems reserved
4 medium yellow beets, peeled, stems reserved
1 tsp salt
1/2 tsp ground black pepper
1 tbsp finely chopped shallots
Greens from 8 beets, washed and coarsely chopped
Citronette for drizzling
4 tbsp chopped walnuts (optional)

What you do:

Preheat the oven to 220C / 425F / gas mark 7

Toss the peeled beets and reserved stems in 2 tablespoons olive oil, 1 teaspoon salt, and 1/2 tsp ground black pepper and arrange them in a single layer on a large baking sheet. Roast the beets for 40 to 45 mins, until they are caramelized and tender.

While the beets are roasting, heat the remaining tbsp of olive oil in a medium saucepan over medium heat. Sauté the chopped shallots for 5 mins, until they are tender. Add the beet greens to the hot oil and shallots and sauté them for 3 to 5 mins, until they are just cooked through and wilted. Transfer the greens and shallots to a large serving bowl.

Quarter or slice the roasted beets and place them in the serving bowl. Drizzle the beet salad with citronette or blood orange vinaigrette and toss it gently. Divide the salad into four portions and sprinkle 1 tablespoon of chopped walnuts onto each serving. Drizzle with additional citronette, if desired.

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