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Tuesday, May 3

Beets That Are Pure Gold + Roasted Beet Salad

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I’ve tried to convince you to like beets before, and I’m not going to stop until I get at least one of you beet haters on the beet bandwagon. As a beet convert myself, I know it’s possible. And, today, I’m going to make it even easier for the beet haters to give them another try.

Here’s the secret: eat golden beets. I don’t even know where you can find them because I found them in my CSA bag the week before Easter. But all of you (beet haters and lovers alike!) should try to find fresh, in-season, golden beets sometime. The flavor is milder and, well, just plain yummy. (I think the food magazines are knocking on my door after that amazing description.)

Before I get you thinking golden beets don’t taste like beets, they do. And, I’ll be straight with you…the non-beet lovers at the Easter feast did not gobble these beauties up. But the non-beet lovers did admit these beets are better than your average, run-of-the mill red beet. I consider that success.

Plus, they’re gorgeous. Seriously. My camera ate them up almost as enthusiastically as I did.

Roasted Beet Salad with Spinach and Goat Cheese
 
Prep time
Cook time
Total time
 
Author:
Ingredients
  • - Beets (golden if you can find them)
  • - Spinach
  • - Goat cheese
  • - Your favorite salad dressing…Girard’s Champagne dressing is awesome with this salad
Instructions
  1. Preheat oven to 400 degrees F. Cut the greens and ends off of the beets and wrap each beet in some foil. Place in a roasting pan. Roast 40-60 minutes, until beets are pierced easily with a sharp knife. Let cool a bit, then peel of the skins.
  2. Slice beets then top with spinach, crumbled goat cheese and salad dressing.

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35 Comments »

  1. I adore beets! I just don’t get it when people don’t like them! They are so tasty (the food mag people can call me, too ;)). I love the pairing with goat cheese. I’ll be on the lookout for golden beets. In the meantime, Trader Joe’s has pre-cooked beets in their produce section that are phenomenal. No muss, no fuss, and best of all, no canned beet flavor! YUM!

  2. 2
    Marisa

    Yes! I just had a roasted beet salad at a restaurant with greens and goat cheese. It was wonderful! I’ve always had roasted beets solo (and I love them), but the goat cheese was perfect. Yummy.

    • Jane Maynard

      I really love that goat cheese combo so much too (obviously) – it’s such a great complement!

  3. Love beets and the color. Like to mix the yellow with the red ones in salads.

  4. 4
    Candra

    I’m a beet hater but this post did open my eyes to the fact that not all beets are pickled (the only way I’ve tried them — bleeeegggh!!). Maybe I’d be open to giving a roasted beet a taste… Someday.

  5. 5
    Jenn A

    I love beets, but no one else in my house will eat them. My kids list them as their very worst food ever. Ha! Ha!

    • Jane Maynard

      my sister-in-law, who is a fab cook and loves food, would agree with your kids! they are in good company! ;)

  6. I don’t like beets but I just tried a recipe I found from Parents magazine for beet hummus and I gobbled it up. We have been getting beets in our fruit and veggie delivery (thank you for the push to sign up!) and we’ve been having the most beautiful and tasty hummus (our beets our red), including serving it at my older daughter’s birthday party, where everyone seemed to enjoy it. I changed the recipe a little:

    1 beet
    a bunch of garlic cloves (unpeeled) – the original recipe said one clove, but it needed more
    15 oz. white beans (I used cannellini)
    1/2 lemon
    1/4 cup olive oil
    1 tsp. salt
    Directions
    Wrap a beet and an unpeeled garlic clove loosely in foil. Roast at 400°F for 45 minutes or until beet is tender (took longer for me). Remove skin from beet and garlic. (Or use 5 canned beets and a raw garlic clove.)
    In a food processor, puree beets and garlic with 15 oz. canned white beans (rinse and drain them first to remove some of the sodium), the juice of 1/2 lemon, 1/4 cup olive oil, and 1 tsp. salt.

  7. 7
    Ann

    We use a killer Shaker beet recipe simply called Beets in Honey.
    1 pound small raw beets
    1 tbsp butter
    3 tbsp cider vinegar
    about 2 tablespoons water
    1/4 c. honey
    1/4 tsp orange zest
    salt and pepper

    Trim, peel, and thinly slice beets. Melt the butter in a heavy wide pan and add beets, vinegar, and water. Bring to a boil, cover and cook over a low heat until beets are tender, stirring occasionally. Add more water if needed.

    Stir in honey and orange zest and season with salt and pepper. Simmer, uncovered to evaporate any extra liquid.

    If you are ever near Lexington, KY, go out of your way to have a meal at the Shaker Village there, I think it is called Pleasant Hill. Very amazing!
    My mom made these beets on Sunday and we found out that our 2 year old is part of the 10% of the population whose pee pee turns pink. We are potty training and she was delighted.

    • Jane Maynard

      thank you for this recipe, it looks wonderful. adding it to the “to-do” recipe list!

      and I love the story about your daughter – ha ha! and I love that she was delighted. reminds me of the Pinkalicious book!

  8. 8
    Ann

    I meant to add my husband was not a beet fan but the Beet in Honey turned him around. We grow lots of beet varieties now.

  9. 9
    Emily

    Hey Midwesterners- MI, IL, IN, OH, KY-

    Some Meijer stores have golden beets! There are two stores I frequent, both 5 miles from my apartment but in opposite directions. One carries only red, and the other carries only golden!

  10. 10
    Nikki CB

    That dish is just gorgeous! Wow.

  11. What a fabulously simple salad. I too love beets.
    :-) Mandy

  12. 12
    laura

    I found them last month at our local Farmer’s Market and gave them a try- rubbed with olive oil and sea salt and roasted- very good!

  13. I love the golden beets! I received white beets in my CSA basket and I had no idea what they were…LOL!! But I roasted them up assuming they were some sort of root veggie. How surprised I was when I bit into them and they tasted just like beets. Good thing I like beets!

    Have you ever tried making pickled beets. I made some the other day using natural fermentation. I am so anxious to try them, once they’re ready.

    Thanks for sharing.

    Love,

    Mary

    • Jane Maynard

      let us know how the pickled beets turn out – very curious!

      and that is really funny about your white beets!

  14. 14
    Shannon

    Your camera really does a great sell job–in addition to your wonderful salad presentation.

    I promise to look for the golden beets. Where would I even start? I am in Southern California; the wonderland of all produce. Better get on that before the oven goes into hiatus for the summer!

    Will keep you posted. Thank you for the golden inspiration.
    Shannon in Tustin

  15. 15
    Kristen

    Totally not a fan of beets… in fact, I bought some this week and just the thought of cooking them made me gag a bit.

    Maybe, just maybe, someday…

  16. 16
    Kim

    I never met a beet I didn’t like!

  17. 17
    Kim

    I wish that I could get Steve or the kids to like beets because its never worth making stuff with them when I’m the only one who would eat them. Too bad they also don’t like goat cheese, which I think goes fabulously with beets.

  18. 18
    Cora

    I just CAN’T do it. They are gorgeous, but like you admitted in the post the non-beet eaters just thought they were better than regular beets. It’s like saying it’s a less poopy-tasting kind of poop or slightly less dirty tasting dirt. I know, I’m no support at all!

  19. 19
    Ali

    This looks dee-lish Jane! I am going to have to try the recipe. I love beets.

  20. Beautiful presentation! I happen to love all beets, but agree golden ones taste pretty special.

  21. 21
    laura in san diego

    I just picked up some beautiful golden(orange) beets at a local farmer’s market last weekend. I sliced them, roasted them at 400 with olive oil and sea salt. They were more mild than red beets and my husband went for seconds!!!
    I’ll do the same again but add arugula(with a tiny drizzle of white basaltic vinegar and garlic)and goat cheese…love your idea of spinach- so pretty:) Happy Easter!

  22. 22
    Chelsea

    Totally obsessed with beets these days. My boyfriend thinks I’m crazy.

    Anywho, roasted some golden beets with coconut oil and salt last night. Died of happiness soon after.

  23. ha ha! I would have died with you! :)

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