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"Red meat is not bad for you. Now blue-green meat, that's bad for you!"--Tommy Smothers

Golden Beet Salad Recipe

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This recipe for Golden Beet Salad is from Hawthorn of Aurora Recipe Club , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 1/4 pound golden beets, rinsed and trimmed
1 1/2 tbsp rice vinegar
1/2 tsp kosher salt
1/4 tsp pepper
1 tbsp extra virgin olive oil
1/4 tsp whole grain or Dijon mustard
About 1 cup baby spinach, sliced
3 tbsp toasted walnuts
1 oz blue cheese crumbled
Directions:
Directions:
Preheat oven to 400.
Place beets in a roasting pan and put about a half inch water in the bottom. Cover with foil and roast until fork tender, about 1 1/2 hr. Set beets aside until they are cool enough to handle. Peel and rinse off any excess skin. Slice in in half inch rounds then into quarter inch sticks. Let them cool to room temp.
Toss beets with rice vinegar and salt and pepper. Add olive oil and mustard and toss with spinach. Garnish with toasted walnuts and crumbled blue cheese.
* you can roast the beets up to 3 days in advance.
Number Of Servings:
Number Of Servings:
4-6
Personal Notes:
Personal Notes:
Roasting beets in water prevents them from drying out.

 

 

 

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