Golden Beet and Carrot Salad

Golden Beet and Carrot Salad

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.


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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

  1. 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.
  2. Thinly slice golden beets with knife or mandoline.  Place into marinade immediately to prevent oxidization. 
  3. Thinly slice carrots with vegetable peeler.  Place carrots into marinade.
  4. 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.