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!
in cahoots with muddy boots 
I didn’t even know there was such a thing as a golden beet! Looks good. But nothing beats pickled beets. I must consider broadening my menu!
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Yes, pickled beets are great as well, but my favorite way to eat them now is with a little toasted sesame oil and a bit of lemon juice. Thanks for visiting!
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Une salade délicieuse! Magnifigue!
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Qui, Monsieur!
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Love beets! I always see the golden ones staring at me in the store and I’m going to buy a bunch since I’ve seen your pretty pictures.
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They taste as good as they look. In addition, if mixed with other things they don’t stain everything. The beet greens are also delicious sautéed with a little olive oil and garlic.
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I have to try that, its three in the morning and I’m hungry now! I will visit thee farmer’s market.
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Sounds good. Went to a farmers market yesterday, there was so much great stuff to choose from.
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Beets in any form are right up there in my book … in fact, some are roasting in the oven right now! They’ll become part of a two potato and beet hash with soft eggs. Your recipe looks really great. Do you shred the beets by hand?
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Now I am hungry for your beet hash! I’ve made that before as well and really like it. The beets for the salad I shred by hand. I find it takes less time then cleaning the food processor. Enjoy your hash!
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We did. Thanks!
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Clever title, there 🙂 We’re growing beets, as we speak. Once they are ready, I’ll have to make this for my husband 🙂
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Thanks! I haven’t had much luck with growing beets. Not sure why, but they are always available at the farmers market. I have another couple of beet posts coming which are also super tasty. Thank you for visiting!
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Spence loves beets. I want to and have had them from a can or in Greek salads, just ok. But I continue to be drawn to recipes using fresh beets and feel I must try them. They’re so pretty. Thanks for these recipes!!
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We love beets here too! I just pickled some golden beets and they are delicious. I also put one small golden beet raw into smoothies. I’ll post some more beet ideas in the near future.
Glad you are enjoying the recipes.
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