Golden Beets

One of my favorite summer vegetables are golden beets.  They have a softer taste than red beets and are delicious alone, paired with goat cheese or in a variety of summer salads.  When I see them at the Union Square Green Market, I have to buy them.  They take a little bit of preparation to get them ready to eat.Golden Beets
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Cut off the greens and root tail.
You must remove the skin and the easiest way is to bake them. Wrap the beets in foil and place in a foil lined baking dish.  I do this because the beets’ juice can seep through the foil and burn the bottom of your baking dish.
Bake in a preheated oven at 425 degrees for about 50 minutes.
Let the beets cool so that you do not burn your fingers as you remove the skin.
The skin should be easy to peel with a paring knife.
I like to slice the beets and drizzle some homemade Italian vinaigrette on them.
I hope they have some today at the market…I am in the mood to make them again!

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Comments

  1. I would combine the pale and the purple… add some thinly sliced onion… some feta… why do I always read your posts first thing in the morning??!!

  2. I am going to try this. Hopefully, I can get the recipe for the vinaigrette dressing.

  3. I love that fresh market shot at the top!! Great post ~ xo Laura

  4. Gorgeous. I didn’t know that beets could come in a different color other than purple!

    xx THE CHEAP

  5. I am not a beet fan but have never tried the golden variety. After reading this, I might have to remedy that!

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