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Beets are one of the season’s most vibrant, visually stunning vegetables — and although it can seem intimidating to cook them, it’s actually simple. However you cook them, beets are sweet, earthy, and delicious. Learn our favorite ways to do it.
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Warm Beet Salad
- Yield: Serves 2
Description
A beet salad puts prepped beets to work and shows them off. Roasted beets are especially good here. Warmed beets are plated over microgreens and topped with toasted pine nuts, creamy goat cheese, and a tangy sherry vinaigrette, giving a variety of flavors and textures in every bite. It’s simple enough for a weeknight but plates beautifully for a dinner party, whether served on individual plates or as one large, shareable platter.
Ingredients
The vinaigrette
- 2 Tbsps sherry vinegar
- 3 Tbsps olive oil
- 1/4 tsp Dijon mustard
- 1/2 tsp sugar or honey
- 1/2 tsp finely minced shallot
- Kosher salt and freshly ground black pepper
The salad
Instructions
- Combine all the vinaigrette ingredients in a small Mason jar and shake vigorously until emulsified, about 30 seconds. Set aside.
- In a small skillet over medium-low heat, heat the olive oil with the beets, stirring frequently, until warmed through, about 4 minutes. Season with salt to taste.
- Arrange the microgreens in the center of a plate and surround with the warmed beets. Top with the goat cheese, pine nuts, and a drizzle of the vinaigrette.
Notes
The vinaigrette makes enough for four salads, and the rest of the recipe can easily be scaled up.
Swap in mixed greens or lettuce in place of the microgreens to turn this into a heartier entrée salad.
