Beets are one of those vegetables that people seem incredibly reluctant to work with. Which is really a shame because they are very easy to prepare and absolutely delicious — unbelievable sweet and earthy at the same time. Last time I was at the farmer’s market I saw some gorgeous golden beets beside the ubiquitous red ones and decided to make a super simple salad that satisfied my craving for something sweet and managed to be healthy at the same time.
The lovely thing about this salad is that its particularly easy to make a day or two ahead if you’re having a dinner party or prepping dinner for the week ahead. Just cook the beets and refrigerate them — when its time to eat you can put this together in about 5 minutes.
- 8 beets of different varieties
- 4 ounces of fresh goat cheese
- ½ cup of hazelnuts
- 8 basil leaves torn or roughly chopped
- 4 tablespoons of extra virgin olive oil
- 4 teaspoons of white balsamic vinegar
- sea salt
- 1 lemon
- Place the beets into a large saucepan or pot and cover with water. Add the juice of one lemon to prevent the beets from bleeding. Bring the water to a boil over high heat and then reduce the heat to medium-low and allow the beets to simmer for 40-60 minutes depending on their size. The beets will be ready when they can be pierced with a tip of a knife.
- Remove the beets from the pot, rinse and allow them to cool. The skin of the beets can now easily be peeled with a paring knife or metal spoon.*
- Slice the beets into ¼ inch rounds and arrange over four plates
- In a small skillet, dry roast the hazelnuts for 2 minutes over medium heat and then roughly chop them.
- Top the beats with hazelnuts, goat cheese and chopped basil. Drizzle with white balsamic vinegar and olive oil and sprinkle with sea salt to taste.