A combination of yellow and red beets makes for a colorful salad that is topped with creamy goat cheese. The longer the beets marinate, the stronger the flavor.
Find another unique twist on nutritious beets here!
2 baby yellow beets, scrubbed well
2 baby red beets, scrubbed well
1/4 cup mirin
1/4 cup rice vinegar
1 tbsp red wine vinegar or
1 tbsp extra-virgin olive oil
1/4 head picked frisée (aka curly endive), leaves only
1/4 tsp sea salt or fleur de sel
1/8 tsp ground coriander seeds
2 tsp raw honey
1 tbsp fresh watercress leaves
1 oz goat cheese (CHEF’S TIP: Opt for locally sourced goat cheese, if available.)
Preheat oven to 375°F. In a small roasting pan, add beets and roast until tender and easily pierced with a sharp knife, about 30 to 40 minutes. Remove from oven and set aside until cool enough to handle. (NOTE: This recipe uses baby beets, but you can use larger ones and increase the roasting time.)
Remove and discard skin from beets. (Use gloves, if desired.) Transfer beets to a medium bowl and toss with mirin and rice vinegar. Marinate 1 hour, or up to 3 days, covered and refrigerated.
Transfer to a cutting board, discarding marinade; wash and dry bowl. Cut each beet in half and return to bowl. Add red wine vinegar and oil and toss to combine. Add frisée and toss. (TIP: Adding frisée last helps prevent discoloration.)
Divide beet mixture among 2 plates. Top each with salt, coriander, honey, watercress and goat cheese, dividing evenly.
Fuel with fiber: Beets and green beans are nutritional superstars in this satisfying side, and both are high in fiber – 1 serving of this dish supplies you with 29% of your daily fiber requirement. Containing a mere 9 calories per ounce, green beans are also a good source of vitamins A and C, both vital antioxidants for healthy eyes and skin, as well as folate, which boosts skin by supporting cell production.