This delicate golden beet salad the perfect summer staple, especially when the garden is overflowing.
Long summer days spent in the garden…
There is nothing I love more than pulling fresh beets from the garden and making this gorgeous golden beet salad for lunch. When the beets are ready in our garden, we have a big old roasted beet fest! These delicious and earthy taproots are gloriously sweet when roasted. Its as simple as avocado oil, salt & pepper and you’re done! As much as I love the simplicity and flavor of this method, I was looking for something a bit different. This is it!!
The French Laundry way…
This Thomas Keller preparation is bright, sweet, earthy and wonderfully sharp. And it couldn’t be easier! Feel free to prepare your beets as you see fit (peeled and roasted or unpeeled and baked). I baked mine for about an hour with the skins on and then peeled the skin off once they cooled a bit, but you could peel before you bake. Also, play with the amount of shallots and chives you want. I liked to garnish mine with chives and I used half of a small shallot, but you could add more as you see fit. I like to rinse my chopped shallots in water for about a minute to ease the pungency but it’s not entirely necessary. Completely up to you and your tastebuds. Try adding a favorite nut to add a nice counterpoint- I added toasted pine nuts but pistachios would be delicious too. Its a super easy recipe that invites some experimentation.
Golden Beet Salad
Golden Beet Salad
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Golden Beet Salad
Print RecipeIngredients
- 6-8 medium sized golden beets (but you can have less or add more-just adjust other ingredients)
- vegetable oil for tossing
- 1/2-1 small shallot, minced
- 1-2 tbsp apple cider vinegar
- high quality extra virgin olive oil for finishing
- salt
- Chives, optional
- pinenuts, toasted, optional
Instructions
Preheat oven to 350 degrees F.
Wash and cut tip and top off from beet.
Dry beets and toss in vegetable oil.
Place beets on a foil lined tray and fold foil to make a pocket for the beets.
Cook in oven for about an hour or until beets are soft when priced with a knife.
Once beets are cooked, allow to cool.
Toast pine nuts (or other nut) either on the stovetop in a dry pan or in the toaster oven (the toaster oven is much faster).
Mince shallots and chives and keep separate.
Once the beets are cooled enough to handle, peel the skins off and quarter the beets.
Toss beets in a bowl with apple cider vinegar, olive oil, salt, and shallots.
Dust beets with chives and nuts.
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October 18, 2019 at 12:34 pm[…] Golden Beet Salad […]