mohamed shili This Amazing dressed beets recipe is a vibrant and fresh recipe, which is made with tender boiled beets and creamy goat’s cheese. It’s the perfect healthy side dish, a simple yet elegant salad ready in about 30 minutes.
Amazing dressed beets Ingredients
A simple, stunning combination of earthy, sweet, and tangy flavors.
- 600g raw mixed-colour baby beets, ideally with leaves
- 4 clementines
- ½ a bunch of fresh tarragon (15g)
- 100g crumbly goat’s cheese
- 40g shelled unsalted walnut halves
- 1 tablespoon extra virgin olive oil
- A good splash of red wine vinegar
- Sea salt and freshly ground black pepper
How To Make Amazing dressed beets
A step-by-step guide to this simple, beautiful, and flavorful salad.
- Cook the Beets: Scrub the beets well. If you have any nice, small leaves attached, reserve them for the salad. Halve any larger beets, then cook them in a pan of boiling salted water for 15 to 20 minutes, or until they are tender when pierced with a knife.
- Make the Dressing: While the beets are cooking, squeeze the juice of 1 clementine into a large bowl. Whisk in 1 tablespoon of extra virgin olive oil and a good splash of red wine vinegar.
- Prepare the Fruit and Assemble: Peel the remaining 3 clementines and slice them into fine rounds. Arrange these clementine slices on your serving plates.
- Dress the Beets: Drain the cooked beets and briefly run them under cold water until they are cool enough to handle. Use a paper towel to easily rub off the skins. Halve or slice a few of the beets for variety, then toss all of them in the bowl with the prepared dressing.
- Finish and Serve: Season the dressed beets to perfection with sea salt and black pepper. Pick the tarragon leaves and toss them into the bowl along with the reserved beet leaves. Divide the beet mixture between your plates, arranging it over the clementines. Crumble the goat’s cheese and walnuts over the top, and finish with a light drizzle of extra virgin olive oil.
Recipe Tips
For the most flavorful and beautiful beet salad.
- How to easily peel beets? The skins of boiled beets slip off very easily once they’ve cooled down a bit. The simplest, cleanest method is to hold a beet with a paper towel and gently rub—the skin will come right off. This also prevents your hands from getting stained bright pink.
- Can I use pre-cooked beets? Yes, for a great time-saver, you can use pre-cooked, vacuum-sealed beets that are available in the produce section of most grocery stores. Simply slice them and toss them in the dressing.
- What are beet leaves? The leafy greens attached to fresh beets are not only edible but also delicious and nutritious, similar to Swiss chard. The tender, small leaves are perfect for adding a fresh, earthy note to salads.
- Can I make this ahead of time? This salad is best assembled just before serving to keep the components fresh. However, you can boil and peel the beets up to 3 days in advance and store them in an airtight container in the refrigerator. The dressing can also be mixed ahead of time.
What To Serve With Amazing dressed beets
Perfect main courses to pair with this earthy, fresh side.
This vibrant salad is a wonderful accompaniment to a variety of dishes:
- Simple roast chicken or grilled pork chops
- Pan-seared salmon or a flaky white fish
- A simple lentil soup for a complete vegetarian meal
- As part of a larger spread of salads and side dishes
How To Store Amazing dressed beets
Keeping your salad fresh.
- Best Eaten Fresh: This salad is at its absolute best on the day it’s made, as the fresh leaves will be crisp and the colors vibrant.
- Refrigerate: If you have leftovers, store them in an airtight container in the refrigerator for up to 2 days. The components will soften, but the flavors will still be good.
Amazing dressed beets Nutrition Facts
An estimated guide per serving.
- Calories: 350 kcal
- Carbohydrates: 25 g
- Protein: 10 g
- Fat: 23 g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Can I use a different herb instead of tarragon?
Absolutely. If you’re not a fan of the light anise flavor of tarragon, this salad would be equally delicious with fresh mint or dill.
Can I use a different kind of cheese?
Yes. While the tangy, crumbly goat’s cheese is a perfect contrast to the sweet beets, crumbled feta or even a creamy blue cheese like Gorgonzola would also be fantastic choices.
What’s a good substitute for the walnuts?
Toasted pecans or even toasted pumpkin seeds (pepitas) would provide a similar delicious, nutty crunch.
Try More Recipes:
- Smoked Beets with Grilled Steak and a Cottage Cheese Dressing Recipe
- Sesame labneh Recipe
- Beetroot & lemon houmous Recipe
Amazing dressed beets Recipe
Course: Side DishCuisine: Modern EuropeanDifficulty: Easy4
servings15
minutes20
350
kcalA super simple and stunningly beautiful salad of tender, earthy baby beets and sweet clementines, tossed in a light vinaigrette and topped with creamy goat’s cheese, crunchy walnuts, and fresh tarragon.
Ingredients
600g raw mixed-colour baby beets
4 clementines
½ bunch fresh tarragon (15g)
100g crumbly goat’s cheese
40g shelled walnuts
1 tbsp extra virgin olive oil
Red wine vinegar
Sea salt and black pepper
Directions
- Boil the whole or halved baby beets in salted water for 15-20 minutes until tender.
- Meanwhile, squeeze the juice of 1 clementine into a large bowl and whisk with the olive oil and a splash of red wine vinegar.
- Peel and thinly slice the remaining 3 clementines and arrange them on your serving plates.
- Drain the cooked beets and cool them slightly. Rub the skins off with a paper towel, then slice or halve as desired.
- Toss the warm beets in the prepared dressing and season with salt and pepper.
- Gently mix in the fresh tarragon leaves and any reserved beet leaves.
- Divide the beet mixture over the clementine slices on your plates.Divide the beet mixture over the clementine slices on your plates.
- Crumble the goat’s cheese and walnuts over the top, drizzle with a little more olive oil, and serve.
Notes
- Using a mix of colored beets (like red and golden) makes for a visually stunning salad.
- The easiest way to peel beets without staining your hands is by rubbing them with a paper towel while they are still warm.
- This salad is best assembled just before serving for the freshest taste and texture.
- If your beets come with leaves, the small, tender ones are delicious and can be used in the salad like any other green.