The single most popular post here at Spinach Tiger is one that only took five minutes of preparation and was merely a side to a more exciting main course. But, every single day, tons of people google roasted golden beets, and I’m just thrilled about it. That means I’m not alone in my love for this absolute gem of a root vegetable. Oh I love her big sister, the red beet. And, I don’t mind that my hands get red and I’ve ruined a white blouse or two, but who doesn’t swoon at this vibrant golden color?
Golden beets are a beautiful yellow wrapped inside a bright orange skins. They have what I call “food” appeal. This means that on Thanksgiving, you could begin your fabulous dinner with a golden salad that is sure to set the mood for a special dinner. I like my beets served at slightly colder than room temperature, but not cold. They taste like a beet, but not a red beet. They roast a little sweeter.
Sliced very thin (carpaccio style) with a mandolin and sprinkled with some blood orange olive oil, and walnut vinegar, golden beets will wake up the taste buds and get your party rolling. Roasted golden beet carpaccio trumps the fruit salad that we grew up starting our Thanksgiving dinner with.
The good news is that you can roast your beets, toast the nuts the day before, slice, chill and have ready to go. You can also whisk your salad dressing a day in advance also. I like to have as many things done the day before as possible.
I prepared a vinaigrette of blood orange olive oil, and walnut vinegar, but you can use any combination of olive oil and vinegar if you don’t have these flavored ingredients. If you don’t have walnut vinegar, you could use any champagne vinegar or white balsamic. Or you could even start with a walnut oil which would be superb.
I used pecans instead of walnuts because they were on hand, but you could use mix it up with either pecans or walnuts or both. A few nuts adds the crunchy texture I like to see and taste in a fall salad. The sweet of the beet, the crunch of the nuts, and the peppery arugula balance nicely against the oil and vinegar.
Tell, me readers, how do you start your Thanksgiving dinner? Do you have a small bite, an appetizer, a fruit salad or just dive into the main meal?
- 1-2 pounds golden beets. (Look for large 2 very large beets, usually sold loosely).
- 1 tablespoon olive oil (more if you need it)
- Salt, pepper,
- Small handful of arugula per serving.
- Vinaigrette (see recipe below in notes)
- Chop off the tops, give a good scrub.
- Wrap in foil. Roast at 350 until caramelized, golden brown 30-40 minutes. Check at 15 minutes and give a turn.
- Use paper towel to rub off skin. Cool completely.
- Use mandolin to slice beets very thin.
- Toss arugula with dressing below, using just a little at a time, as arugula does not need a lot of dressing.
- Arrange beets on flat dish. Put arugula in middle. D
- Drizzle dressing over beets. Toss a few nuts onto salad.
Interesting Golden Beet Recipes from Other Food Bloggers
Spicy Golden Beets from for the Love of Food
Pickled Golden Beets from Serious Eats
Golden Beet Slaw from the Bitten Word
Delightful Beet Recipes from Spinach Tiger
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