#yellow beets

[foodglorious-food]

Mahi Mahi on a bed of mixed greens, avocado, yellow beets, heirloom tomatoes, grilled Brussels sprouts, pomegranate, and micro greens. Herb vinaigrette.

[foodfuck]

roasted orange beet salad with red onion

[accidentallyrose]

Beets are so beautiful. They remind me of sunsets.

[haveyouatethisvegetable]

have you eaten golden/yellow beets?

yes, and I enjoyed them

yes, and I didn't like them

no

I haven't heard of golden beets

Voting ended onNov 6, 2023

[boyslunch]

Yellow beets for roasting

[gastrolondon]

[Lacto fermentation experiment] Yellow beet Kvass Have tried normal beets before, but couldn't resist making a kvass with the yellow versions I recently came across. It's not as good as the red version, but not half bad. 18/3/18

[frankpanioncube]

Recipe Blog: Golden Beet Salad

I don’t see golden beets very often; but when I do I snap them up. They’re a sweeter thing than the reds and they make a lovely substitution into just about anything - and, not to mention, beet greens of any kind make a really good side - especially if you like or would be interested in an alternative to collard greens. 

I actually intend on making this particular recipe for sunday dinner. So there’ll be pictures later too!

6-8 medium sized beets (I go about 4 yellow, 3 red, depending on size) 1/4 red onion finely diced 1-2 carrots, peeled and sliced julienne 1 bunch fresh dill 2 tsp. red wine vinegar 2 tsp. extra virgin olive oil 1 cup orange juice (fresh squeezed is best - the orange zest is a good garnish with extra dill) 1/3 cup salted pistachios 1/2 tsp sea salt

1. Remove greens from your beets (Save if you wish) and place the beets into a steamer above boiling water for approx 30-60 minutes depending on the size of your beets. If you don’t have a steamer, try setting a fryer basket or a metal colander if you have one over a large stock pot or 3-quart pot. Do make sure that your beets aren’t touching the water and that you eye the amount of water so you don’t evaporate it all and burn the bottom of your pan. Remove when beets are cooked through.

2. While your beets cook, chop your other vegetables and add them to a bowl.

3. When the beets are cooked, allow to cool until you are able to handle them, then top and tail the beets, peel them and rinse. Dice into 1/4″ thick slices and add to the other vegetables.

3. Blend together orange juice, red wine vinegar, salt, 1-2 tablespoons of chopped dill and olive oil and pour over vegetables. Allow to marinate overnight but 2-3 hours before serving at least.

4. Serve with dill fronds and pistachios as garnish

*Note: sauteing beet greens with garlic and chili or a piri piri blend is a great way to have an extra thing to eat in your pantry. **Note 2: Dill freezes REALLY well and is a herb that will last a really long time frozen. Chop the rest of it and save it for down the road. 

[jessthreat-meow]