Recipe from "The Sprouted Kitchen"
Adapted by Tara Parker-Pope
Updated Oct. 11, 2023
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- 4(136)
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This colorful golden beet salad is certain to win over even the staunchest beet skeptic. It comes from Sara Forte, a self-taught vegetarian chef who writes the Sprouted Kitchen blog. This beet salad was born of necessity when Ms. Forte’s C.S.A. basket began overflowing with beets. “In California, beets are pretty easy to grow year-round, so I have them all the time,” she said. “I’ve gotten kind of tired of roasting a big pan of vegetables, so I’ve been trying to find a different way to reinvent them.” —Tara Parker-Pope
Featured in: Thanksgiving From the Sprouted Kitchen
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Ingredients
Yield:4 to 6 servings
- 5golden beets
- 1tablespoon extra virgin olive oil
- ¾cup apple cider vinegar
- Sea salt
- 3cups mâche or other tender greens
- 1tablespoon walnut oil
- Freshly ground pepper
- ½cup toasted walnut pieces
- ½cup ricotta salata or fresh goat cheese
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)
185 calories; 14 grams fat; 3 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 7 grams polyunsaturated fat; 9 grams carbohydrates; 3 grams dietary fiber; 5 grams sugars; 6 grams protein; 362 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
Step
1
Preheat oven to 425 degrees.
Step
2
Rinse the beets and cut off the greens, saving them for another use. Rub the beets with the olive oil, wrap in foil and place on a baking sheet (in case they leak). Bake until you can pierce through the middle of each beet with a knife, about 1 hour. Remove from the oven and let cool.
Step
3
While the beets are cooking, gently bring the vinegar to a boil in a small saucepan over medium heat until it is reduced by a third. Remove from the heat and let cool.
Step
4
When the beets are cool, use a paring knife to remove the skins, which should peel off easily. Cut each beet into thin slices using a sharp knife. Sprinkle them with salt and toss them in the reduced vinegar.
Step
5
Toss the mâche with the walnut oil and a few grinds of pepper. Top the mâche with the beets, walnut pieces and cheese. Use a spoon to drizzle the remaining vinegar on top, as desired. Serve immediately.
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4
out of 5
136
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Cooking Notes
GazeboQueen
As a confirmed lifelong beet hater (who once had to judge pickled beets at 7 a.m. at the county fair—27 entries!), I first encountered a golden beet last night at Thanksgiving dinner and it was ... not bad. I’m going to try this recipe. About how many people will it serve as written?
Fishncats
We enjoyed this salad and it appeared that our guests did too. I wouldn't say that this is totally original, in that I have seen many salads with a variation on the beets and goat cheese theme. Tasty, nonetheless.
eve
Agree w other commenter. Found the apple cider reduction to be too tart.
Shar
Had this for dinner last night at a friends home. Everyone loved it! So yummy.
Lea
Came across this to save a salad I just made. Subbed toasted pecans and bottled Brianna's Champagne Vinagrette. Simple, but allowed fresh ingredients to shine.
Karen
Didn't love the ACV reduction dressing - the tart flavor was overpowering.
Rebecca
Where does the olive oil come in?
Sylvia
The olive oil is used in step 2 for baking the beets
GazeboQueen
As a confirmed lifelong beet hater (who once had to judge pickled beets at 7 a.m. at the county fair—27 entries!), I first encountered a golden beet last night at Thanksgiving dinner and it was ... not bad. I’m going to try this recipe. About how many people will it serve as written?
A
Really nothing to write home about. Disappointing result compared to your typical NYT salad recipe.
tracy
Made this as indicated except I didn't have walnut oil and didn't want to buy walnut oil so I substituted 2 tablespoons of organic apple cider vinaigrette on the greens instead. It was very good.
Fishncats
We enjoyed this salad and it appeared that our guests did too. I wouldn't say that this is totally original, in that I have seen many salads with a variation on the beets and goat cheese theme. Tasty, nonetheless.
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