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
As a child I could almost not forgo any meal without pickled beets somewhere on my plate. Times change but beets of all kinds are still present and take centre stage today.
Val, That’s funny because most people say they have had to grow to like beets. I’ve always loved them too.
Beets are one of my faves and I too roast them. I made mine with a mango vinaigrette giving it a Latin spin. I will try your dressing though.
Mango vinaigrette sounds like a recipe I need, Norma.
Wow, this looks fabulous!!! I’ve been trying to get my hands on some golden beets for a while now, but haven’t had any luck. When I do I will try this!
I have never seen golden beets before. Such a gorgeous salad!
Je suis aussi fan de ces légumes d’antan ou nouveaux qui reviennent sur nos étales
Je te souhaite un bon mercredi
Valérie.
This is just do darn elegant Angela! I absolutely love the idea of this dish! 🙂
While I’ve never been a beet person I have to admit the ones I’ll eat on occasion are golden beets b/c of their mild flavor.
I think this is a perfect starter. Although we dropped the whole stuffed artichokes followed by the lasagna(!) courses years ago, it is still way too much food. We begin with happy hour and an assortment of small appy bites…then it’s a first course, usually soup, followed by salad and the main meal.
I remember years of Turkey AND raviolis. All way too much food back in the day.
Can’t wait to try this recipe! What a great way to use my blood orange olive oil.
I think blood orange olive oil is one of the best things to use for Fall and Winter dishes. Glad you like.