When it comes to making beet converts of nonbelievers, I have a pretty stellar track record. This recipe in particular is the one that does it.
I receive rave reviews of this salad wherever I bring it. It’s so incredible simple, yet beets never tasted so good as when they’re prepared this was. Truly. There are a couple secrets. One, the lemon juice – don’t skimp on it. And two, let in sit in the fridge at least several hours, overnight is better, before serving.
A few more notes….
- Smaller beets take less time to cook and taste less ‘earthy’.
- Handling beets will temporarily stain your fingers pink – this is not to be feared. It’s cool to have pink fingers, and after a few hand washings, the color fades.
- Golden beets don’t stain fingers, or anything else for that matter, and have a less earthy taste than red beets.
- Beets are super easy to peel while they’re still warm after cooking, not so much when they’re room temperature or cold.
- The greens attached to beets are edible. They’re delicious and taste like spinach. They can be sauteed in garlic and olive oil with a squeeze of fresh lemon and a sprinkle of salt.
Love the tangy brightness of the lemon and sweet creaminess of the beets. I diced the beets small to fit on a spoon and left out the onions because I didn’t have red ones on hand. Still delicious!