Love, love, love beets. There are different varieties, but I think it’s safe to say that the majority of us find the red most often. Getting the golden, pink, rainbow, or any other kind of beets, for me, requires a special trip to a farmers’ market or specialty store.
Well, this past week, I lucked out. The farmers’ market that sets up shop outside of my workplace once a week had golden beets, which is not always the case.
Anyway, in my opinion, the best thing to do with beets is make a salad with them. It’s the easiest thing in the world and so flavorful. And when you mix beets, it’s beautiful, too.
But if you can only find the red beets, it’s just as delicious. I like to roast beets, but in the summer, turning on the oven is not fun, so I boil them. (If you have a grill you can use, then that’s even better!). There’s nothing wrong with boiling, just don’t overcook them and use only just enough water to cover them in the pot. Enjoy!
Red and Gold Beet Salad
1½ pounds red and yellow beets
½ small red onion, thinly sliced
3 tablespoons extra virgin olive oil
1 teaspoon balsamic vinegar
½ teaspoon sea salt
Freshly ground pepper to taste
Wash and trim the beets of excess roots or threads. Place in a medium-large pot and fill with enough water to cover the beets. Bring to a boil; lower the heat to medium-low and simmer, partially covered, until the beets are cooked. You should be able to stick the tip of a knife easily all the way through.
Remove beets from the water and let them cool. Peel off the skin and trim off unappealing parts (such as near the roots). Cut them into quarters or bite-sized pieces. Place in a medium bowl. Add the remaining ingredients and stir gently. Serve.