Golden Beet Salad with Cider Vinegar Dressing

By on May 14, 2013
Screen shot 2013 05 14 at 11.45.24 PM 300x336 - Golden Beet Salad with Cider Vinegar Dressing

The contrast of colors here makes this a beautiful salad for a dinner party. There are lovers and haters of beets, but I find the golden variety to be a bit milder than the red. It’s a delicate salad with tender greens and thinly sliced beets that have an almost pickled flavor, their natural sweetness offset by the apple cider vinegar. The vinegar on the beets and the oil on the greens combine on the plate to make the salad’s dressing. If you purchase a bunch of beets with the greens attached, save the greens; they are great chopped up in a salad and have a ton of nutritional value. You can prepare the beets up toa day in advance, toss them in vinegar, and store in the refrigerator in a covered container until you are ready to assemble the salad. The warm nuttiness of walnut oil is a great complement to beets, but extravirgin olive oil will work just fine too.

INGREDIENTS
5 golden beets
1 tablespoon extra-virgin olive oil
3/4 cup apple cider vinegar
Sea salt
3 cups mâche or other tender greens
1 tablespoon walnut oil
Freshly ground pepper
1/2 cup toasted walnut pieces
1/2 cup ricotta salata or fresh goat
cheese

DIRECTIONS
    Preheat the oven to 425°F.
Rinse the beets and cut off the greens, saving them for another use.
Rub the beets with the olive oil, wrap in foil, and place on a baking sheet (in case they leak). Bake until you can pierce through the middle of each beet with a knife, about 1 hour. Remove from the oven and let cool.
    While the beets are cooking, gently bring the vinegar to a boil in a small saucepan over medium heat until it is reduced by a third.
Remove from the heat and let cool. When the beets are cool, use a paring knife to remove the skins, which should peel off very easily. Cut each beet into thin slices using a sharp knife. Sprinkle them with salt and toss them in the reduced vinegar.
    Toss the mâche with the walnut oil and a few grinds of pepper. Top the mâche with the beets, walnut pieces, and cheese. Use a spoon to drizzle the remaining vinegar on top, as desired. Serve.

Excerpted from The Sprouted Kitchen Copyright © 2012 Sara Forte, photography by Hugh Forte. Published by Ten Speed Press. Reproduced by arrangement with the Publisher. All rights reserved.

About Charleen Wyman

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