I love beets! Red, golden, white and the candy cane striped Chioggia ones.
Beets are delicious cooked, roasted and even raw.
Here are some ideas for some different salads!
Golden Beet Salad
6 to 8 medium sized golden beets
1 to 2 teaspoons toasted sesame oil
a little salt and freshly ground pepper
juice of 1 lemon
finely sliced green onions or chives
1 tablespoon of toasted sesame seeds
Simmer the beets until tender, maybe about 30 minutes. Poke them with a knife to check.
Drain them and when they are cooled, but still warm, slip off the skin and cut them into small pieces. Put them into a bowl, add the sesame oil, lemon juice and green onions. Season with salt and pepper and gently mix the salad and sprinkle with the sesame seeds.
We like it best at room temperature. It also keeps well in the refrigerator for several days.
Simple, fast and oh so delicious!
Raw Beet Salad
2 raw medium golden beets, peeled and shredded
2 white kohlrabi or 1 small jicama, peeled and shredded
1 1/2 cups very thinly sliced raw red cabbage
finely sliced fresh cilantro
a little salt, freshly ground pepper to taste
2 tablespoons rice vinegar
1 tablespoon oil oil
a pinch or two of sugar
In a bowl, combine the shredded vegetables, add the rest of the ingredients and mix.
This salad keeps well for a few days.
It is great to have something like this around, travels well in a lunchbox too. I’ve also put it on a bed of shredded Tuscan kale, for a great presentation at the dinner table. These simple salads really depend on fresh and good quality ingredients. Plus golden beets have a very mild flavor and don’t “bleed” like the red ones.
Give them a try, you won’t be sorry!