Menu Banner
  1. Tuesday, May 3, 2011

    Beets That Are Pure Gold + Roasted Beet Salad

    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.