Yellow Beet Salad - Recipes without show numbers
Now there is a topic for culinary discussion because they are either loved or hated and if you grew up eating canned beets, you know what I mean.
I would venture to bet that beets do not make it to the top ten list of all time favorite vegetables. Too bad because this is a super good food for your heart. Fresh beets on the other hand, are a whole different vegetable and now is the time to snatch up early spring beets with their tender leafy tops from your local grocer.
Beets come in a wonderful color palate of red, yellow, candy striped, purple and orange. Mix and match them for a colorful salad or side dish. Truth be told, l really prefer roasted beets to steamed or boiled. Love the smoky flavor they retain when cooked on a grill over indirect heat. Yellow beets are in my garden now and a great way to have them is marinated as a salad with some fresh herbs. Their texture is smooth and velvety and the longer they marinate, the more intense the flavor. Here’s an easy recipe to try; use whatever type beets are on hand.
- Serves 4
- 1 shallot, minced
- 1 clove garlic, minced
- 1/4 cup extra virgin olive oil
- 3 tablespoons white balsamic vinegar
- 1/2 teaspoon dry mustard
- 1 tablespoon honey
- Fine sea salt to taste
- 4 large cooked yellow beets (or other beets) peeled and cut intoinch thick slices
- 2 tablespoons minced fresh thyme or parsley
- In a bowl, whisk together the shallot, garlic, olive oil, vinegar, mustard, honey and salt.
- Place the beets in a bowl and pour the dressing over them; toss to combine well. Add the thyme or parsley and toss again. Cover and allow the beets to marinate at least 2 hours at room temperature before serving.
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