Golden Beet Salad, plus Tarragon Vinaigrette

Have you ever eaten a bowl of sunshine? This Golden Beet Salad, plus Tarragon Vinaigrette is truly sunshine in a bowl. Glorious, colorful roasted golden (yellow) beets are paired with crisp lettuce, creamy feta, toasted pistachios, and a flavorful, herby tarragon dressing.

We're on a salad kick, AND a farmer's market kick, so naturally we needed to make a salad highlighting our favorite market find- the golden beet. A beautiful, colorful friend of the red beet but without the mess and even tastier.

Golden beets are often described as less earthy, milder, and sweeter than their red counterparts. When roasted (like in this salad), golden beets develop a rich, tender, buttery quality with a slightly nutty undertone. Doesn't that sound good?

The beet salad is finished with a tarragon vinaigrette, which pairs beautifully with the mild beets. If you've never had tarragon, you'll notice it has distinct anise/licorice notes, with a fresh, earthy taste.

We mean, this salad can't be beet -see what we did there?

Reasons to love this recipe

Besides our clever puns, if one of these reasons doesn't convince you to try this salad, we don't know what will!

• It's light and refreshing
• You and your guests will swoon over the pretty colors
• Aside from roasting the beets, it comes together in no time
• No red staining (like with those pesky red beets)
• A great way to explore a new vegetable or use up that elusive CSA haul

This Golden Beet Salad, plus Tarragon Vinaigrette is all about freshness, so use fresh herbs and good-quality ingredients.

• Golden beets Also known as "yellow" beets/beetroot. They have a sweeter, milder taste than red beets. Often sold at farmers' markets and some grocery stores. Try to buy from local farmers' markets or reputable sources whenever possible. If you can't find yellow beets, fresh red beets are fine. Avoid canned beets for this recipe, because roasting them is key to their sweet flavor profile.
• Feta cheese we use feta cheese. We always buy our feta in a block, and crumble it myself for the freshest flavor. Other cheeses, such as goat cheese, Parmesan, and ricotta salata, will also work.
• Pistachios we like to use pistachios for a pop of green, but you can also use walnuts, almonds, or even sunflower seeds for added crunch. Toast your nuts for the best taste.
• Lettuce we love spring mix, but arugula or omaine is another great choice.
• Tarragon Fresh tarragon is best, but you can substitute dried if you have.
• Olive oil You can use extra virgin olive oil as well.
• Orange juice Freshly squeezed for the vinaigrette.
• Dijon mustard Adds some acidity to the dressing.
• Honey To sweeten the dressing.
• Salt and pepper For the dressing and for finishing the salad.

How to roast yellow beets

Roasting is the key to a sweet, tender beet. wash the beets, wrap them in aluminum foil, and let the oven do all the work.

Step 1. Trim the leafy ends. Wash the beets thoroughly in water, scrubbing to remove any excess soil. No need to peel the beets- that comes later!

Step 2. Have some aluminum foil ready. Begin by cutting pieces of foil large enough to wrap each beet completely.

Step 3. Wrap each beet in the foil and place them on a baking sheet. Roast at 400℉ for about 50 minutes, or until you can run a knife through the beet. They should be tender, not mushy.

Step 4. Allow them to cool completely before peeling. When cool enough to handle, remove the foil and rub the skins between your fingers. The skin should come right off!

Expert tip

When peeling a beet, hold it under cool running water and use your hands or a paper towel to gently rub the skin. The skin should slip off easily. If the skin is stubborn, use a paring knife to gently scrape it off.

Substitutions and variations

This beetroot salad can be customized to your liking. Here are a few suggestions to try:

• Tomatoes Tomatoes and beets go well together. Cut up some cherry tomatoes and add them to the salad. Better yet, add these roasted cherry tomatoes!
• Cheese Mix up the cheese. Goat cheese, parmesan, or ricotta salata are great choices.
• Tarragon If you don't have tarragon, substitute it with fresh thyme in the dressing.
• Nuts or seeds Try walnuts, almonds, or hazelnuts. Like seeds? Pumpkin or sunflower seeds add texture.
• Veggies Try adding other veggies, such as cucumbers or radishes, for extra crunch.

How to serve

There is no wrong way to serve this good summertime salad. Eat it alone or as a side dish with your favorite lunch.

As a side salad, it pairs wonderfully with sandwiches, such as this summery strawberry BLT or serve it alongside some scrambled eggs for a complete meal.

Storage and make-ahead

You can prep by roasting the beets ahead of time. Cooked beets can last for 3 to 5 days when stored in an airtight container in the refrigerator. To save even more time, peel the beets before storing them.

When storing the beets, make sure they're completely cooled before placing them in a sealed container.

The tarragon dressing can be made ahead and stored in the fridge for up to one week. In fact, the longer it sits, the more the flavors absorb. After removing the dressing from the fridge, give it a good mix again, as the oil will separate.

Kitchen questions

Where can we find golden beets?

Yellow beets can typically be found in farmers' markets, specialty grocery stores, and sometimes in larger supermarket chains. They are often available during the same seasons as red beets, which are generally from late spring to fall.

Do golden beets stain?

Golden beets do not stain as intensely as red beets. While they can leave some color on your hands, cutting boards, or clothing, the yellow pigment is much less likely to cause stubborn stains compared to the deep red pigments found in red beets. Feel free to wear gloves while prepping.

We can't find yellow beets. Can we use red beets?

Absolutely! The flavors will still complement each other. remember that red beets stain, and the color will run into the lettuce. In addition, red beets have an earthy taste and are not as sweet as their golden counterparts.

Solid pairings

Solid with eggs, sandwiches, or casseroles.

Ingredients

Makes 4

Tarragon Vinaigrette

• ¼ cup freshly squeezed orange juice
• ¼ cup chopped fresh tarragon
• 1 tbsp Dijon mustard
• 1 tsp honey
• ¼ Kosher salt, plus more to taste
• ⅛ freshly ground pepper, plus more to taste
• ¾ cup olive oil

For the Salad

• 4-5 ounces (4-6 loosely packed cups) lettuce (Spring mix, baby spinach, arugula, etc.) (*see notes)
• 6 golden (yellow) beets
• ¼-½ cup (2-4 ounces) feta cheese, crumbled
• ½ cup (4 ounces) chopped pistachios (shelled and unsalted)
• tarragon vinaigrette to taste (*recipe follows)
• salt and pepper to taste

Equipment

• baking sheet
• aluminum foil

Method

Tarragon Vinaigrette

1. Place all the ingredients (except the olive oil) in a bowl. Slowly drizzle in the olive oil while continuing to whisk until it comes together.

   Alternatively, you can use a jar with a tight-fitting lid. With this method, you can add all the ingredients, secure the lid, and shake vigorously until well-mixed. This will yield 1 cup of dressing.

For the Salad

1. Roast the beets: Preheat the oven to 400℉. Trim the leaves off the beets, and wash them to remove any dirt. Wrap each beet in aluminum foil, and place them on a baking sheet. Bake for about 50 minutes, or until easily pierced with a knife. They should be soft, but still tender (not mushy). Allow to cool for about 15 minutes before peeling.

2. When the beets are cool enough to handle, remove the foil, and rub the skins between your fingers. The skin should come right off. Cut the beets into equal-sized pieces.

3. Assemble the salad: On large platter or individual bowls, add the lettuce, beets, feta, and nuts. Add the tarragon dressing to taste (start with 2-3 tablespoons then taste), then gently toss. Season with additional dressing, salt, and pepper as needed.

Kitchen notes

• Although we listed amounts for the ingredients, the salad can be made however you want. You can adjust the ingredients to your preference. We tend to go lighter on the lettuce, to let the beets shine.
• The tarragon vinaigrette will yield 1 cup of dressing, but you won't need nearly that much. We like to drizzle and taste as we go. The dressing can be kept in the fridge for up to 1 week. Use it on cooked veggies and salads. It also makes a great bread dip.