Golden Beet Salad
Sunnyside Cook
Mellow roasted beets combine with greens and a shallot vinaigrette alongside a flavorful yogurt sauce.
Ingredients
For beet salad
- 3 large golden beets greens cut off to leave 1-inch stems
- 3 medium or 2 large shallots peeled and sliced crosswise into 1/8-inch thick rings
- 3 tablespoons apple cider vinegar
- 1/4 teaspoon salt
- 4 tablespoons good olive oil
- salt and freshly ground pepper
- 4 cups of mixed salad leaves
For yogurt sauce
- 3/4 cup Greek yogurt
- 1/4 cup sour cream
- 1/2 clove garlic
- 1/4 teaspoon salt
- 1/2 teaspoon ground cumin
- about 1 cup of finely chopped fresh herb leaves using equal parts parsley, cilantro, and dill
- salt and freshly ground pepper
- good olive oil
- ground sumac optional
Instructions
For beet salad
- Preheat oven to 375 degrees.
- Place trimmed beets in roasting pan and pour water in to reach 1/2 inch depth. Cover the pan tightly with foil and bake for 1 hour. Remove from oven, carefully remove foil, and allow beets to cool.
- While the beets are roasting, combine the cider vinegar and salt in a shallow bowl and stir until salt dissolves. Add sliced shallots, allowing the rings to separate, and pickle at room temperature for about 30-45 minutes.
- Peel the cooled beets (I use gloves to keep from staining my hands). Cut each beet into 8-12 wedges.
- Mix the olive oil with the marinating shallots to create a vinaigrette. Drizzle about 2 tablespoons of the oil and cider vinegar mix over the beets and toss to combine. Taste and season with salt and pepper (and maybe more vinegar, depending on your taste).
- Toss the salad greens with some of the vinaigrette and place on one large plate or divide among individual salad plates. Tuck beet wedges among the salad leaves and garnish with shallots.
- If desired, spoon small mounds of yogurt sauce around the salad or pass around so each person can choose the amount to use.
For yogurt sauce
- Mash the garlic with the salt, creating a paste.
- Combine the yogurt, sour cream, cumin, and garlic paste in a medium bowl.
- Stir in the chopped herbs. Taste and add more salt if desired. Season with pepper.
- Drizzle a bit of extra olive oil over the yogurt sauce. Sprinkle with powdered sumac, if desired.
Notes
To do ahead, roast the beets, peel and cut into wedges. Cover and refrigerate for up to 5 days. Proceed with quick pickled shallots and salad composing before serving.
You can roast extra beets at the outset, and after making the salad, store them in the leftover vinaigrette. They will keep for about 5 days and will be tasty just on their own.
Madison encourages cooks to experiment with adding other salad components, such as thinly sliced fennel, avocados, feta cheese, walnuts, horseradish, or grated carrots. Adapted from In My Kitchen by Deborah Madison
You can roast extra beets at the outset, and after making the salad, store them in the leftover vinaigrette. They will keep for about 5 days and will be tasty just on their own.
Madison encourages cooks to experiment with adding other salad components, such as thinly sliced fennel, avocados, feta cheese, walnuts, horseradish, or grated carrots. Adapted from In My Kitchen by Deborah Madison