Golden Beets

Yellow, or golden beets, are not as common as red beets, and are harder to find. But they are a bit milder and, some say, taste sweeter. There is also no mess associated with preparing yellow beets, no red juice on hands or counters. When cooked, they will take on a beautiful deep golden, or orange color.

Roast yellow beets in olive oil and serve simply, tossed with a little salt, pepper and vinegar. Or, try this easy salad of boiled yellow beets - it requires minimal cooking and makes a very attractive appetizer.

Golden Beets Salad with Goat Cheese and
Poppy Seed Dressing

Organic red and yellow beetsGolden beets salad

Salad

Ingredients:

    4 small yellow beets (or 2 large)
    6 ounces goat cheese
    1 cup of micro greens (with petals of flowers)
    1 cup of dried cranberries, cherries or pomegranate seeds

Preparation:

  1. Wash beets and cook without peeling in boiling water and a little vinegar, until the blade of a knife pressed them easily, which can take 30-60 minutes depending on size.
  2. Cool slightly and peel by rubbing gently with fingers.
  3. Slice thinly and divide among 4 plates, or make 36 appetizers.
  4. Garnish with sliced or crumbled cheese, micro-greens, and sprinkle with pomegranate seeds, or cranberries.
  5. Drizzle with dressing and serve.

Poppy Seed Dressing

Ingredients:

    2 tbsp Dijon mustard
    3 tbsp cider vinegar
    1 tbsp poppy seeds lightly toasted
    ¾ cup olive or sunflower oil
    Salt and pepper to taste
Preparation:

  1. Mix the mustard, vinegar and poppy seeds.
  2. Add oil, whisking.
  3. Season to taste, and serve over the salad of beets.
Makes 4 servings or 36 appetizers


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