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Golden BeetsYellow, or golden beets, are not as common as red beets, and are harder to find. But they are a bit milder and, some say, taste sweeter. There is also no mess associated with preparing yellow beets, no red juice on hands or counters. When cooked, they will take on a beautiful deep golden, or orange color. Roast yellow beets in olive oil and serve simply, tossed with a little salt, pepper and vinegar. Or, try this easy salad of boiled yellow beets - it requires minimal cooking and makes a very attractive appetizer. Golden Beets Salad with Goat Cheese and
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Salad
Ingredients:
- 4 small yellow beets (or 2 large)
6 ounces goat cheese
1 cup of micro greens (with petals of flowers)
1 cup of dried cranberries, cherries or pomegranate seeds
Preparation:
- Wash beets and cook without peeling in boiling water and a little vinegar, until the blade of a knife pressed them easily, which can take 30-60 minutes depending on size.
- Cool slightly and peel by rubbing gently with fingers.
- Slice thinly and divide among 4 plates, or make 36 appetizers.
- Garnish with sliced or crumbled cheese, micro-greens, and sprinkle with pomegranate seeds, or cranberries.
- Drizzle with dressing and serve.
Poppy Seed Dressing
Ingredients:
- 2 tbsp Dijon mustard
3 tbsp cider vinegar
1 tbsp poppy seeds lightly toasted
¾ cup olive or sunflower oil
Salt and pepper to taste
- Mix the mustard, vinegar and poppy seeds.
- Add oil, whisking.
- Season to taste, and serve over the salad of beets.
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