Comments on: Red and Gold Beet Salad

By: Robert Bell

Robert Bell — Sun, 04 Dec 2011 17:08:34 +0000

Have you tried quenching the roasted beets in ice water right out of the pan? I’ve heard that 1. it seals in the sugar & 2. they peel easier (like the boiling method). I may try today and I’ll let you know my results if I do.

By: E. Foley

E. Foley — Tue, 08 Jun 2010 22:28:15 +0000

Made this tonight. The combination of beets & goat cheese is to die for (especially when you have access to local goat cheese like I do!). I’m not sold on arugula, tho… I think it dominates the flavor a bit too much. Next time, I think I’ll use spinach instead and let the flavor of the beets shine a bit more. :) Great recipe, thanks!

By: erisgrrrl

erisgrrrl — Fri, 04 Jun 2010 00:05:59 +0000

This looks REALLY yummy!

I'm still kind of up in the air over roasted beets. I found an article online that suggested slicing/cubing/whatevering them BEFORE you roast them so that they get all nice and caramelized. Once I tried them that way I was at least willing to keep trying them that way! I wonder if it would still look as pretty though?!?

Also, I got on to beets because of a Martha Stewart recipe for pickled raw beets. The thought of boiling beets conjures up that horrid smell and squishy slimy beet mush and reminds me of my gramma in a bad way. But with the raw pickles they're crisp and delicious! If you haven't tried pickled raw beets you might want to! My 5yo requested them as a dish for his birthday party and will ask for them as "dessert"!!!

By: Sommer @ A Spicy Per

Sommer @ A Spicy Per — Thu, 03 Jun 2010 13:04:08 +0000

Beautiful photos! I make a similar salad, but add golden raisins and champagne vinaigrette!

By: Lydia (The Perfect P

Lydia (The Perfect P — Wed, 02 Jun 2010 18:33:40 +0000

This makes me wish that beet season would get here sooner! Not quite time to find beets at the farm stands, but soon….

By: Nick

Nick — Wed, 02 Jun 2010 15:42:51 +0000

Huh! Interesting method. I'll definitely have to try it. Makes sense that the steam would make it easier to peel!

By: Abigail @ Sugar Appl

Abigail @ Sugar Appl — Wed, 02 Jun 2010 15:39:23 +0000

Beautiful photos. Wish we got golden beets but will have to make do with red. I make a similar salad and it's one of my husband's favorites. Like the use of pistachios, another favorite.

By: Charles G Thompson

Charles G Thompson — Wed, 02 Jun 2010 13:34:49 +0000

I grew up eating those slimy canned beets – blecch. But since discovering fresh beets I've learned to love them. Roasted are the best. Great post, delicious looking salad.

By: Terry at Blue Kitche

Terry at Blue Kitche — Wed, 02 Jun 2010 13:11:26 +0000

Were we separated at birth, Nick? Your feta experience was similar to mine as you commented today. My beets experience matches yours! And I got around my dislike for them when Marion roasted some beets and made a salad not unlike this one, complete with golden beets. Beautiful pictures!

By: Kelly

Kelly — Wed, 02 Jun 2010 12:22:55 +0000

I love all of these ingredients, s0 this looks awesome.

When I roast beets I just rub the peel off with a paper towel. I do roast them covered with foil or in a foil packet (Martha Stewart-style), so maybe the steam is what makes the skins come off so easily.