Golden Beet Salad

If you are lucky enough to find fresh golden beets at a farmers market - grab them! I'm not sure they taste much different than a red beet but they sure are beautiful on the plate! This salad can be served cold or warm - I prefer it warm. You can always do the beets ahead of time and give them a quick zap in the microwave before assembling.

INGREDIENTS

  • Golden beets, cooked and peeled
  • 2 shallots finely minced
  • 1 tbsp grainy mustard
  • 1/2 tsp Dijon mustard
  • 2 tsp chopped fresh rosemary
  • 2 tbsp apple cider vinegar
  • 1/4 - 1/2 c canola oil
  • 1/2 c feta cheese
  • 1/4 c toasted sunflower seeds (or pumpkin seeds or walnuts)

Icing

SAUCE

toppings

dressing

  1. Saute two finely chopped shallots in 2 tbsp canola oil until softened.
  2. Add the rosemary, apple cider vinegar, and mustard.
  3. Whisk in remaining oil - if you like it zippier, add closer to an additional 1/4 c, taste it and then add up to a 1/2 c to your liking.
  4. Taste the dressing and adjust by adding more vinegar or mustard to your liking.

INSTRUCTIONS

  1. Trim leafy tops off beets (but leave some stem, don't slice into the beet)
  2. Boil the beets until tender, then rinse under cold water, trim the remaining leaf stems and root end off the beets and the skins should slip off (if they don't slide off, scrape with the back of a knife to peel)
  3. Cut each beet into 8 wedges (or more if the beets are very large
  4. Toss beets in dressing
  5. Top with feta and toasted nuts

TIPS & HINTS

I used this same dressing for roasted root vegetables in the fall and winter. I simply roast parsnips, fennel, whole garlic, brussel sprouts, sweet potatoes and red beets in a hot oven until tender, toss with dressing and toasted pumpkin seeds and serve (omit the feta). I typically cook my beets separately and then add just before serving so they don't turn everything red!