Adapted from the Portland Farmers Market Cookbook by Ellen Jackson, p.193.
The recipe provides the below measurements, however I highly recommend just putting a few dashes of oil and vinegar and salt to your taste.
Preheat the oven to 450°F.
Trim the beet greens, pick out the nice-looking leaves, wash, and set them aside. Your beets are small and will roast up wonderfully whole. I like to keep the root tails on, as they become crispy in contrast with the butter sweet rootlet that they’re attached to. Put the beets in a small roasting pan and toss them with 1 tablespoon (a splash) of the oil and a generous pinch of salt. Add about 2 tablespoons (another splash) of water to the pan, or enough to just cover the bottom. Tightly cover the pan with aluminum foil and roast the beets until they are tender when pierced with a fork, about 20-25 minutes.
Meanwhile, bring a large pot with several inches of generously salted water to a boil over medium-high heat. If desired, trim and discard the stems from the reserved beet greens, though I leave them in, and then roughly chop the leaves. Stir the chopped kale and beet greens into the boiling water and cook, stirring frequently, until tender, about 3 minutes.
In a small sauté pan over medium heat, heat the remaining 2 tablespoons of oil. When the oil shimmers, add the garlic and sauté until it is golden brown, about 2 minutes. Remove the pan from the heat, add the vinegar, and gently swirl the pan to combine it with the oil.
Pour the dressing over the beets, toss to coat them, and ad the beets to the greens. Toss again and season to taste with additional salt and pepper. Serve the salad at room temperature slightly chilled.
Since you don’t have kale in your box this week, you could use lettuce instead and add it in raw rather than blanching it with the beet greens.
Roast carrots with beets and add into salad. Roasted roots can be a great replacement for croutons.
Add in mint, other herbs, thinly sliced raw onion, top with sunflower seeds or sesame seeds, yum!