Beets, beets, glorious beets!

Most of the time when I shop, I find red beets, so it was such a delight to discover gorgeous golden beets at the farmers’ market this week.

While still relatively unknown compared to their red counterparts, Golden beets are favored for their mild flavor and bright color.  They are believed to have a smoother texture and a sweeter taste than red beets and are increasing in popularity.

Golden beets may be used as a red beet substitute is many recipes. They can be served cooked or raw and are often shaved, shredded, julienned, or spiralized into salads, slaws, and soups. These tasty beets can be pickled, pureed for sauces, or blended into smoothies. They can be steamed with lemon juice, roasted for a caramelized consistency, or sliced and baked into thin chips.

Important: Please note that the skin should be removed before eating and is easily peeled once cooked.

Golden beets taste good and are good for you –– providing folate, manganese, beta-carotene, and are a very good source of potassium, copper, and fiber — in addition to magnesium, phosphorus, vitamins B6 and C, and iron.

The stars of this vegan Roasted Golden Beet and Cherry Tomato Arugula Salad are the golden beets roasted with olive oil, fresh thyme, salt and pepper. These roasted beets are served with arugula, cherry tomatoes, red onions, pistachios, and fresh basil, and dressed with olive oil, balsamic vinegar and minced garlic.

Roasted Golden Beet Cherry Tomato Arugula Salad

Prep time: 10 minutes
Cook time: 35-40 minutes
Serves: 4-6

Ingredients:

3 T. extra virgin olive oil, divided
4 medium golden beets, peeled and chopped
1 T. fresh thyme leaves
Sea salt and black pepper, to taste
2 c. cherry or grape tomatoes, halved
1 small red onion, thinly sliced
4 c. baby arugula
3 T. balsamic vinegar
2 garlic cloves, minced
¼ c. pistachios, chopped
3 T. fresh basil leaves, chopped

Directions:

Preheat oven to 400°F and line a large baking sheet with a piece of parchment paper or a Silpat® baking mat.

Toss the chopped golden beets with one tablespoon olive oil and fresh thyme.

Season with salt and black pepper, to taste.

Place in the pre-heated oven and roast until the beets are fork-tender and slightly browned, approximately 35-40 minutes.

Remove from oven and set aside to cool.

Whisk the remaining olive oil with the balsamic vinegar and minced garlic in a small bowl.

Season with salt and black pepper, to taste.

Transfer dressing to an airtight serving container and set aside.

Add the tomatoes, red onion, and baby arugula to a large salad bowl or serving platter.

Top with the roasted beets, pistachios, and fresh basil.

Serve immediately with the balsamic dressing on the side.

Enjoy!

What are your favorite ways to prepare golden beets?

Share your thoughts and comments with us.

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