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I ordered two pounds of yellow beets from the co-op, has anyone had these?
- Thread starter dawn_mo
- Start date
We've grown yellow beets in our garden.
They taste like red beets, but the variety that we grew wasn't quite as sweet.
I also made pickled beets with them, and they came out fine. I didn't do it again, because the color was pale and not as pretty as bright red pickled beets. I used the pickled beets in salads in the winter when tomatoes aren't very good and I'm looking for interesting tastes to add.
You can use the yellow beets just like regular beets. A combination of the two is very pretty too.
They taste like red beets, but the variety that we grew wasn't quite as sweet.
I also made pickled beets with them, and they came out fine. I didn't do it again, because the color was pale and not as pretty as bright red pickled beets. I used the pickled beets in salads in the winter when tomatoes aren't very good and I'm looking for interesting tastes to add.
You can use the yellow beets just like regular beets. A combination of the two is very pretty too.
REC: BEET AND GOAT CHEESE SALAD WITH PISTACHIOS One of my favourites. Very elegant
BEET AND GOAT CHEESE SALAD WITH PISTACHIOS
Active time: 30 min Start to finish: 2 1/2 hr
3 large red beets (1 2/3 lb without greens)
2 large golden beets (1 lb without greens) (I used all red)
1/4 cup minced shallot
2 tablespoons fresh lemon juice
3/4 teaspoon salt
1/4 teaspoon black pepper
1/4 cup pistachio oil
4 oz soft mild goat cheese
3 tablespoons salted shelled pistachios (not dyed red), coarsely chopped (hazelnuts would work just as well, just use a little noisette oil instead of pistachio)
1 oz mâche (also called lamb's lettuce), trimmed (4 cups)
Special equipment: a 2 1/2-inch round cookie cutter (without handle; at least 2 inches high)
Preheat oven to 425̊F.
Separately wrap red and golden beets tightly in double layers of foil and roast in middle of oven until tender, 1 to 1 1/2 hours. Unwrap beets.
While beets are cooling slightly, whisk together shallot, lemon juice, salt, and pepper in a small bowl, then add oil in a stream, whisking.
When beets are cool enough to handle, slip off and discard skins. Separately cut red and golden beets into 1/4-inch dice and put in separate bowls. Add 2 1/2 tablespoons dressing to each bowl and toss to coat.
Place cookie cutter in center of 1 of 8 salad plates. Put one eighth of red beets in cutter and pack down with your fingertips. Crumble 2 teaspoons goat cheese on top, then one eighth of golden beets, packing them down. Gently lift cutter up and away from stack. Make 7 more servings in same manner. Drizzle each plate with 1 teaspoon dressing and scatter with some pistachios.
Toss mâche with just enough remaining dressing to coat and gently mound on top of beets. Serve immediately.
Cooks' notes:
• Beets can be roasted and diced 1 day ahead and chilled, covered. Bring to room temperature before using.
• Molded beet salad (without mâche) can be assembled 45 minutes ahead and kept, covered, at cool room temperature.
Makes 8 servings.
Gourmet December 2002
BEET AND GOAT CHEESE SALAD WITH PISTACHIOS
Active time: 30 min Start to finish: 2 1/2 hr
3 large red beets (1 2/3 lb without greens)
2 large golden beets (1 lb without greens) (I used all red)
1/4 cup minced shallot
2 tablespoons fresh lemon juice
3/4 teaspoon salt
1/4 teaspoon black pepper
1/4 cup pistachio oil
4 oz soft mild goat cheese
3 tablespoons salted shelled pistachios (not dyed red), coarsely chopped (hazelnuts would work just as well, just use a little noisette oil instead of pistachio)
1 oz mâche (also called lamb's lettuce), trimmed (4 cups)
Special equipment: a 2 1/2-inch round cookie cutter (without handle; at least 2 inches high)
Preheat oven to 425̊F.
Separately wrap red and golden beets tightly in double layers of foil and roast in middle of oven until tender, 1 to 1 1/2 hours. Unwrap beets.
While beets are cooling slightly, whisk together shallot, lemon juice, salt, and pepper in a small bowl, then add oil in a stream, whisking.
When beets are cool enough to handle, slip off and discard skins. Separately cut red and golden beets into 1/4-inch dice and put in separate bowls. Add 2 1/2 tablespoons dressing to each bowl and toss to coat.
Place cookie cutter in center of 1 of 8 salad plates. Put one eighth of red beets in cutter and pack down with your fingertips. Crumble 2 teaspoons goat cheese on top, then one eighth of golden beets, packing them down. Gently lift cutter up and away from stack. Make 7 more servings in same manner. Drizzle each plate with 1 teaspoon dressing and scatter with some pistachios.
Toss mâche with just enough remaining dressing to coat and gently mound on top of beets. Serve immediately.
Cooks' notes:
• Beets can be roasted and diced 1 day ahead and chilled, covered. Bring to room temperature before using.
• Molded beet salad (without mâche) can be assembled 45 minutes ahead and kept, covered, at cool room temperature.
Makes 8 servings.
Gourmet December 2002
Check this out: Roasted Red and Yellow Beets with Goat Cheese and Lemon-Tarragon Vinaigrette
http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_227,00.html
http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_227,00.html