I picked up these golden beets at the La Jolla farmer’s market last week. I love beets of various colors. My favorite are probably the chioggia beets, which have concentric pink and white circles inside. If you can find those, you can definitely substitute them in. Red beets have a stronger flavor and a staining red color, so I would hesitate before using those, but if you’re in a pinch, use ’em.
I added blue castelllo cheese from Trader Joe’s to this salad, but you can eliminate it if you want to make this yummy salad vegan. It is wonderful served slightly warm, when the beets are still steaming slightly.
One last note: microwaving veggies is actually one of the best ways to retain nutrients, so I cooked the beets this way (place ’em in a microwave-safe bowl, cover them with a little water and microwave them for 6-9 minutes or until tender), but if the idea of using a microwave leaves you aghast, you can either roast them in the oven (cover the beets with foil and roast in a 400 degree oven until tender) or boil them.
Golden Beet, Avocado & Shallot Salad
3-4 Golden or Chioggia Beets, cooked, peeled and cubed (1/2 inch cubes, approx)
1 Avocado, pitted and diced
1/2 Shallot, finely diced
1 Tbsp of Blue Castello Cheese, crumbled
4 Tbsp Olive Oil, extra virgin
3 Tbsp Cider Vinegar
1 Tbsp Whole-grain mustard
1. Mix the beets, avocado, shallots and cheese in a nice salad bowl.
2. In a small bowl, whisk together the vinegar, oil and mustard to create a nice vinaigrette. Add more oil or vinegar to taste.
3. Add the dressing to the salad and sprinkle with sea salt. I like using the Black Cyprus salt from Salt Traders for a dramatic effect!