This golden beet salad was made after a golden beet salad I had at a local restaurant near where I live outside of Boston. I love golden beet salads. Whenever I see a golden beet salad on a menu when eating out, I just have to get it. And for some reason I tend to like golden beets more than red beets. I don’t really think they taste different…I guess it may just be a color preference? I don’t know…but they’re awesome nonetheless. This beet salad is relatively quick…once you have the beets cooked. The beets take about an hour to cook so therefore I usually cook them ahead of time. Here is my recipe:
Recipe:
Ingredients:
- 2-3 medium sized golden beets
- 1 cup Kale
- 1 Tablespoon Basil or Kale pesto
- 1 Tablespoon Goat cheese crumbles
- A small handful of Pistachios
- Preheat oven to 400 degrees
- Wrap each beet in aluminum foil
- Place the wrapped beets directly in the oven
- Bake for about 1 hour
- When cooled, remove the skin with a paper towel (it should come off very easily)
- Slice the beets into wedges (however big you want)
- Place the kale in a bowl or a plate and top with the goat cheese crumbles and pistachios
- Place the cooked beets on top of the kale salad
- Drizzle pesto on top for dressing
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