Golden Beets…they are the best…they do not bleed and can be cooked by steaming or a sauté, amazing in soups too. One way to make it a quick side dish is to peel it and cut it up like you would home-fries in little pieces, then put in a sauce pan with a lid and about 1/2 cup water and a drizzle of olive oil. Heat up to a boil, and then sauté on medium heat in the liquid for about 9 minutes. Then take off the lid and continue to cook until tender. Throw on a bit of butter and eat…yumm… a tiny bit of salt and pepper if you wish…
Golden beets have an amazing sweetness. They tend to be a bit sweeter and taste a little less earthy and more mellow in intensity than Red beets. Thanks to its beautiful yellow colour, lightly steamed Golden beets can brighten up any food dish and look beautiful in all kinds of salads. This humble root vegetable is a welcomed contributor to our plates.
GOLDEN BEET AND CARROT SALAD
Beets and carrots are such companionable vegetables. They go together “grate” in this simple salad. Such flavourful veggies need only light embellishment — just a little added sweetness, plus the tartness of lemon, which brings out their flavours.
- 2 medium golden beets, peeled and grated and par-boiled…see below
- 4 large or 6 medium carrots, peeled and grated
- 1 tablespoon maple syrup
- Juice of 1/2 to 1 lemon (2 to 4 tablespoons), to taste
- Salt and freshly ground pepper to taste
- Leaves from a few sprigs minced fresh herb of your choice, such as
parsley, cilantro, or dill, or a combination
Combine all the ingredients in a serving bowl. Allow time to let the salad stand (at room temperature or refrigerated), so that the flavours can blend.
Note: If you like beets partially cooked (they’re also easier to peel and cut that way), you can simmer them whole in water to cover for about 5 to 8 minutes. Or, place them in a heat-proof container with a very small amount of water; cover and microwave for 2 minutes per beet. With either method, don’t cook for too long — you want to be able to pierce through maybe 1/4 inch, with resistance. Peel and cut the beets into chunks once they’re cool enough to handle, before grating them.
Read more at http://www.vegkitchen.com/recipes/grated-beet-and-carrot-salad/#eXaLQspz7GPmSOHG.99
PICKLED GOLDEN BEETS
I have used this recipe for purple beets, golden beets and choggia (red and white) beets. I always enjoy cinnamon sticks with mine, although the liquorice taste from the star anise may be a pleasant change in flavour.
- 6 medium golden beets, steamed until tender
- 2 1/2 cups rice vinegar or white vinegar
- 1 cup granulated sugar (I have used less)
- 1 1/4 cup water
- 4 star anise or cinnamon sticks
Pack beets in clean sterilized jars, either cut in slices or chunks. If beets are tiny, leave them whole. Boil vinegar with sugar, water and star anise or cinnamon until sugar is dissolved, about 2 minutes. Let cool for 10 minutes. Pour into jars add star anise at the top and cover with lids. Let cool completely and refrigerate up to 2 weeks.
Also, try this amazing tasty and awesomely good for you “Tops to Bottoms” Beet Soup