Golden beets are a fall vegetable treasure for me! They are sweet and have a less earthy flavor then the red beet. Beets have the highest sugar content of any other vegetable and can be used as sugar substitutes in some baking recipes. Beets are low in calories, high in fiber, and contain folate, potassium, niacin, vitamin b6, vitamin A, zinc and iron.
Unlike the red beet they lack the red pigment which is used as a coloring agent in foods and can stain. With the golden beet you do not have to worry about staining your cloths while preparing them.
How to cook beets:
You can wrap them unpeeled in aluminum foil and place them on a baking sheet and roast them at 350 degrees for 1 ½ to 2 hours until tender.
You can peel and dice them and sauté for 5 minutes in a little olive oil.
The easiest and fastest way I have found to cook them is to peel them with a vegetable peeler and steam them whole for about 15-20 minutes or until tender.
Don't throw away the beet greens! Eat them! They are a mild tasting green and are rich in beta carotene and Vitamin C. Stir fry them with a diced onion and a little olive oil and a splash of lemon juice, salt and pepper.
This salad is super easy to make and makes for a tasty fall salad. Pick up some golden beets the next time you find them at the store or farmers market or try this salad with the red beets as well.
Honey Glazed Golden Beet Salad
Author: Brittany Sparks
Makes: 4 Salads
Prep Time 10 min
Cook Time 20 min
Total Time 30 min
4 Small/Medium Golden Beets (2"diameter)
1/2 cup Blueberries
1 oz Walnuts (14 halves, broken in pieces)
Drizzle of Honey
1 oz Crumbled Goat Cheese
Wash the beets well. With a hand peeler peel off the outer skin.
For a fast method of preparation place the beets in a steamer basket with just enough water to reach the basket. Once the water is boiling place the lid on the pot and reduce the heat to medium low. Steam for about 15-20 minutes until the beets are tender. You can also roast the beets by wrapping them in aluminum foil and roast at 350 degrees for 1 ½ to 2 hours.
Remove from heat and allow them to cool. Once cooled slice the beets.
Arrange the beets on a plate. Top with the blueberries, walnuts, and goat cheese.