Golden Beet Salad Recipe

Ah, beets. They're a bit polarizing, aren’t they? Some of you are nodding in agreement, reminiscing the earthy taste, while others may be recalling that one time you had a not-so-great beet experience. Regardless of which camp you're in, stick with me. I've got a Golden Beet Salad Recipe that just might convert some skeptics and elevate the adoration of the beet believers!

My recipe uses pickled beets. I have included instructions for pickling beets without canning, You can also pick up a jar of pickled beets at the grocery store. If you abhor pickled beets, roasted beets will work great too. My post How to Roast Beets Whole Perfectly in Your Oven is all you need to know to raise perfect beets.

WHAT MAKES THIS GOLDEN BEET SALAD SPECIAL?

Golden beets, my friends. They're the unsung heroes of the beet family. Not as bold as the red ones, but they bring a milder, sweeter note to the plate. This recipe showcases them in all their glory, with a delicate pickling that adds zest without overpowering their natural goodness.

IS THIS GOLEN BEETS SALAD RECIPE BUDGET-FRIENDLY?

Alright, let's talk dollars and cents! Given the spirit of Oh, That's Good – "cooking for two without breaking the bank" – it's essential to ensure our recipes don't just taste fabulous but are also easy on the budget.

Golden beets, the star of this dish, tend to be in the same price range as red beets. Depending on where you shop, you might even find them on sale. The rest of the ingredients are pantry staples or easily available at local stores. The use of golden balsamic might tip the scales slightly, but remember, a bottle goes a long way in several recipes. If you don't have golden balsamic use apple cider vinegar. If you don't mind the color change, use regular balsamic vinegar.

When I rate this recipe using my trusty three-tiered system, this golden beet salad comfortably sits in the 'frugal' category. You're serving up a plate that looks and tastes gourmet but for just $4.00 to $6.00 per serving. So, yes, this dish lets you serve up luxury without the hefty price tag. Works for me!

INGREDIENTS

For the pickled beets:

• Beets
• Golden balsamic vinegar
• Water
• Sugar
• Pickling spice
• Mustard seeds
• Cardamom pod
• Whole green or black peppercorns

For the lemon vinaigrette:

• Zest and juice of 1 lemon
• Kosher salt
• Crushed black pepper
• Crushed red pepper
• Extra virgin light-tasting olive oil

For the salad:

• Salad greens of your choice
• Feta cheese 

Exact quantities and measurements can be found on the recipe card.

INGREDIENT NOTES

• Golden Beets: Not as “earthy” as their red counterparts, golden beets have a mild, almost nutty flavor. Plus, their sunny hue makes for a visually stunning dish.
• Golden Balsamic Vinegar: It’s a tad milder than its darker cousin, making it perfect for preserving the subtle taste of the golden beets.
• Cardamom Pod: It's all in the details! The seeds of this pod provide a unique spicy-sweet aroma to our pickling liquid.

SUBSTITUTIONS

• No golden balsamic on hand? Use apple cider vinegar with a tad more sugar for balance.
• Swap out the feta for crumbled goat cheese if you're after a creamier, tangy kick.

VARIATIONS

• Roasted Golden Beet Salad: For an earthier note, roast your golden beets instead of boiling them. The caramelization brings a next-level flair to this golden beet salad recipe.
• Hearty Protein Boost: Toss in some grilled chicken or chickpeas to make it a full meal.

EQUIPMENT

The usual tools are at play here: a good pot for boiling the beets, a sharp knife, and a small saucepan for our pickling liquid. A strainer comes in handy to keep the spices from your finished product. And of course, a lovely serving plate to showcase your beautiful golden beet salad.

FAQ'S

INSTRUCTIONS

• Preparing the beets
• If you are using red beets and yellow beets and you want to retain their colors, cook and pickle the beets separately. 
• Cut the tops and roots off the beets and scrub to remove all dirt. Place the beets in a pot and cover with cold water. Bring water to a boil then lower the temperature to medium. Cook the beets until a sharp knife can easily inserted into the middle. Remove from heat, pour off water. Rinse the beets under cold water until cool enough to handle. The peels should slide off easily under cold, running water. Slide, dice, or quarter the beets as desired.
• For the pickling liquid:
• Remove the cardamom seeds from the pod by breaking the pod open. Remove the seeds and discard the pod. While the beets are cooking, add all the pickling ingredients to a small saucepan and bring to a boil. Lower heat to a simmer and cook for an additional 10 minutes. Remove from heat and pour through a strainer, collecting the liquid and discarding the solids.
• Pour the hot pickling liquid over the beets. Allow to cool to room temperature then refrigerate in the liquid until ready to use. Will keep for several days in the refrigerator.
• Assembling the salad:

1: To assemble the salad add your greens to a plate, top with beets.

2: Crumble Feta cheese on top of the beets and greens.

3: Pour on the vinaigrette. Finish with lemon wedges, freshly cracked black pepper, and coarse sea salt to taste.

PRO COOKING TIPS FOR SUCCESS

• Be gentle while peeling the beets; the skin should slide right off after boiling. No need to get aggressive!
• Ensure the pickling liquid is hot when pouring over beets for maximum flavor infusion.

Sending you all a heap of encouragement to give this golden beet salad recipe a try! Every bite is a balance of sweet, tangy, and earthy flavors. Don’t forget to rate it on ohthat'sgood.com. I genuinely believe all my recipes are winners, but your ratings and feedback help others and they mean a lot to us. Happy cooking & budgeting!