Ferguson's Farmers Market was exploding with produce this past Saturday. They had heads of broccoli larger than my head, bundles of carrots, the very strange and largely unknown to most- kohlrabi, and 3 varieties of beets. Normally I'm not a huge fan of beets. To me, they always carry a residual taste of dirt onto my palate. After speaking with one of the workers from Seeds of Hope Farm I learned the the golden beet is milder than the often used red beet. He also stated the the greens can be blanched tossed into a salad as well. Since I like trying new things, I decided to give these golden beet a try.
I only bought one bundle of the golden beets, which contained 5 medium/large beets, and one small beet. I used 2 larger beets for this beet and carrot salad, and roasted the rest (wash, trim the ends, wrap in foil, bake in oven @ 350 x 50-60 min until tender). I was pleasantly surprised when I tasted the golden beets, no offending taste of dirt! I think these will be the only beets I eat from now on.
Ingredients for Golden Beet and Carrot Salad (serves 2)
- 2 large golden beets- washed, ends trimmed
- 1 large carrot - washed & ends trimmed
- mixed greens
- 1/8 cup pistachios
- 2 Tbsp soft cheese ( i.e. goat or ricotta)
- 1/8 cup fresh lemon juice
- 1 Tbsp white wine vinegar
- 1 teaspoon extra virgin olive oil
- 1 teaspoon honey
- pinch of coarse salt, pepper, curry, and ginger
Directions for Golden Beet and Carrot Salad
- For marinade- In a medium bowl with a lid, mix together with a fork or whisk lemon juice, white wine vinegar, olive oil, honey, salt, pepper, ginger, and curry. Set aside.
- Thinly slice golden beets with knife or mandoline. Place into marinade immediately to prevent oxidization.
- Thinly slice carrots with vegetable peeler. Place carrots into marinade.
- Allow beets and carrots to marinate 30-60 minutes. Serve atop a bed of greens and a few dollops of soft cheese. Sprinkle with pistachios.