Tender golden beets are dressed with a balsamic vinegar and olive oil vinaigrette for a dish that reminds everyone how special beets can be. I like the golden beets because they don’t stain everything they come in contact with, especially my hands and cutting board.
Choose beets that still have their tops attached; make sure the tops looks fresh and bright and you can steam them separately for a nutritious side dish.
Serve them warm as a side dish or chilled, cubed, and tossed in a green salad.
To serve, slice off the tops and peel the skins off with your hands or a paring knife before drizzling them with the dressing.
Here’s another great savory side dish:
Roasted Golden Beets
Prep
Cook
Total
Yield 2-4 servings
Ingredients
- 4-6 medium sized golden beets (with tops attached preferred)
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- salt and freshly ground pepper
Instructions
Line a baking sheet with parchment paper. Heat your oven to 375 degrees F.
Cut the tops off the beets and reserve. Wash the beets well and cut in half lengthwise. Rub a small amount of olive oil on each beet's cut surface. Place the beets cut side down on the parchment paper.
Roast the beets for about 25 minutes until you can pierce them easily with a fork. Remove them from the oven and let them rest until they are cool enough to handle.
Make the dressing by whisking the olive oil and balsamic vinegar with the salt and pepper.
Peel the skin off the beets and slice them in to wedges. Arrange the beets in a circle and drizzle the dressing over the beets. Serve immediately or at room temperature.
Notes
If you don't want oil in the dish, drizzling a good quality balsamic vinegar on its own works fine. Sprinkle the beets with smoked salt for extra flavor.
Of course you can use red beets! I just prefer the golden when I can get them.
Courses side dish
8
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