My hubby and I are at it again. We’ve been trying out veggies that we have hated for years due to how they were prepared for us as children. This summer we started out working on the dreaded beets. I grew them in our garden and we purchased other colors and types at the local farmer’s markets.
Guess what? We like beets! I’m still not into pickled beets. I’ll pick at them and eat a couple when I have to but beets are awesome raw or roasted. And we love the golden beets the best over the ordinary red. It has so much more flavor.
Since beets were only ever served pickled to me and I hated them, I really had never looked up to see if there were other ways to use them until this summer. While I try almost every veggie that I cook, raw, I just really didn’t realize that raw beets are awesomely yummy. The crisp crunch and the sweetness was just so unexpected for me. I must admit to loving a raw beet salad now, which is what I wanted to share with you today.
This salad has goat cheese, fresh basil and a good balsamic vinegar, along with a little olive oil and an exotic sea salt. The sweet of the beet is balanced with the sharp flavors of the balsamic and goat cheese. I also use Thai basil for even more fun flavors but you can use Italian or another basil flavor.
This salad doesn’t have a regular recipe because you just make as little or as much as you would like. It also depends on the size of your beets. I’ve used both small and large ones, either is fine, although the large ones are harder to eat with any form of proper manners. I could always cut them into small pieces before using, but then they don’t look as pretty.
I realize that it’s getting to the end of beet season for some but we are still finding these beauties in our farmer’s markets and from the garden, so I hope everyone gets a chance to enjoy this salad. It’s such a wonderful way to serve up an elegant salad and will work well for that evening at home or a dinner party. Enjoy!
Golden Beet Salad
You’ll need: beets, goat cheese, handful of whole basil leaves, balsamic vinegar, a fun sea salt – preferably a colored one (naturally, not the dyed stuff), fresh cracked black pepper and olive oil
First wash your beets really well. Make sure you save the beet greens and use them in a salad, steamed or stir-fried. Just don’t waste them. They are not only yummy but loaded with flavor and good healthy stuff.
Once you’ve washed the beets, slice them up really thin and make sure you have two slices for each salad. Lay them out flat for loading up with the rest of the ingredients.
Next, drop about 1 teaspoon to 1 tablespoon of goat cheese into the center of the bottom slice of beet, amount depends on size of beet (more for larger ones, less for smaller). Drizzle just a little olive oil and balsamic vinegar over the goat cheese. Top the cheese with the top beet slice and press down lightly.
Finally, sprinkle fresh black pepper over the beet and then top with basil leaves (or leaf, if you have really large leaves), followed by a generous sprinkle of sea salt. Serve immediately.
If you want to make these ahead, leave off the sea salt until right before serving and place in the fridge. Allow the beets and cheese time to come back to room temperature before serving.
More yummy beet recipes: