Golden beets don’t get enough press. They are inherently delicious root vegetables, every bit as tasty as their garnet red siblings, but without all of the purple stain-y mess. And although many of us are unfamiliar with roasting beets, they require very little in the way of preparation. If you can scrub a beet and wrap it in tinfoil, you’re golden. 🙂
Here is what you need for this simple salad:
Plus this (for the dressing):
Start with two beets. These babies are locally grown and organic, gifted to me by my friend Julie who had an oversupply of them courtesy of her CSA share.
Now scrub them well. I use this bad boy. He makes the job easy.
Wrap them in tinfoil, place them on a baking sheet, and pop them into a 400 degree oven for 50-60 minutes (for medium to large beets – smaller beets will roast faster). Check them for doneness near the end of the cooking time by piercing one with a small knife. The beets are done when the knife slides easily into the center of the vegetable. Return them to the oven to roast longer, if necessary.
When the beets are done, allow them to cool long enough to be handled.
Now recruit an eager little helper to peel your beets. The skin is thin and tender and rubs off easily. It’s a perfect job for little hands.
Now those are some pretty beets.
Slice them into bite-sized chunks.
They taste sweet and delicious just like this. You can store them in the fridge for up to a week and nosh on them as a snack. But I’m going to use them on this yummy (and simple!) salad.
I save a ton of time by purchasing pre-washed greens and pomegranate seeds already removed from the fruit. My friends at Wegmans and Trader Joe’s do the work for me.
Sometimes, when I’m feeling extra lazy, I just drizzle Trader Joe’s Olive Oil and Lemon Juice on my greens with sea salt and pepper, and toss.
The golden beets make this salad so yummy that preparing salad dressing is optional.
But in case you’re feeling fancy and have a few minutes to spare, this simple dressing is delish and easy to prepare:
Grab Trader Joe’s Olive Oil and Lemon Juice and measure one-quarter of a cup. Pour it into a small-ish bowl. If you don’t have lemony olive oil, you can use regular extra virgin olive oil and add a few squeezes of fresh lemon juice. Now measure one tablespoon of rice wine vinegar and add it to the olive oil. Measure one tablespoon of honey and add that, too. Next measure one teaspoon of Dijon mustard and plop it in with your other ingredients. Finally, add a small amount of sea salt and fresh ground black pepper, to taste. Whisk to combine!
Toss your greens with the dressing, and make the salads individually, starting with the greens. Top them with those sweet golden beets, some juicy pomegranate seeds, and crumbles of fresh goat cheese.
This salad is yummy, healthy, and looks completely gourmet (even though it’s super simple). It’s my kind of food. Enjoy!
2 firm golden beets
spinach, arugula and radicchio blend greens (or straight arugula is yummy, too)
fresh goat cheese
1/4 cup Trader Joe’s Olive Oil and Lemon Juice
1 tbsp. rice wine vinegar
1 tbsp. honey
1 tsp. dijon mustard
sea salt and fresh ground black pepper, to taste