Bring out the Best in your Golden Beets!

Golden Beets are sweeter and less messy than their more commonly found magenta counterparts. Beet lovers often enjoy them roasted, sliced and eaten on their own. There are others that are less beet friendly who enjoy them as an accompaniment in salads or side dishes. Well, no matter what kind of beet eater you are, this recipe will bring out the best in your golden beets and you will love it!

I recently bought a new cookbook written by two of my favorite blog authors, Sara Kate Gillingham & Faith Durand of thekitchn.com. This is the first recipe I have adapted out of their new book, although I have made numerous items from their blog. The recipe is for Beet Salad with Horseradish Creme Fraiche and Pistachios. It is simple and plates very beautifully whether you serve it on a platter or on individual plates. And either way, it is absolutely delicious!

It utilizes my favorite way of preparing beets – by roasting them. I find it is not only the easiest preparation, but also brings out the best flavor. You can also roast and peel them, store them in an airtight container in the fridge and use them in portions as you need over the span of a week. In this recipe you can prep your beets, greens and horseradish sauce ahead and just assemble before serving, making it a perfect dish for company!

BEET SALAD WITH HORSERADISH CREAM AND PISTACHIOS

Ingredients

• 3 medium golden beets
• 1 Tablespoon olive oil, plus more for drizzling
• 1 1/2 teaspoons lemon juice
• Coarse salt, to taste
• 8 ounces chopped baby romaine lettuce
• 1/4 cup sour cream or creme fraiche
• 2 teaspoons prepared horseradish
• zest of 1/2 lemon
• 1/2 cup lightly toasted, finely chopped pistachios
• Freshly ground black pepper, to taste

Directions

1. Preheat oven to 400°.
2. Wash and trim the beets. Place them in a foil packet, drizzle with olive oil, seal the packet and roast for 45 minutes to an hour, or until knife tender. Let the beets cool and then peel them. Slice each beet into 1/8- 1/4 inch slices. They can be stored in the refrigerator at this point until ready to use (for up to 2 days). I store them whole in a airtight container in the refrigerator up to one week.
3. In a mixing bowl, whisk together the olive oil and lemon juice until emulsified. Add salt to taste. Toss the dressing with the beets to coat, then remove them with a slotted spoon and set aside.
4. Place the lettuce in the bowl with the remaining dressing and toss to coat.
5. In a small bowl, combine the sour cream or creme fraiche with the horseradish and lemon zest. (You may want to add the horseradish a teaspoon at a time, to taste for your own personal preferance – however I liked it with a kick as it offset the beets and lettuce nicely)
6. Sprinkle the beet slices with the pistachios so that each side is coated with nuts, pressing the nuts as needed to help them stick.
7. To serve, put a line of horseradish sauce on the platter or salad dishes. Top with the lettuce and then with a layer of beets. Season with freshly ground pepper. Serve immediately.

(Printable recipe can be found in my recipe index under Salads)