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



    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


  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


    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

  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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