July 15th, 2010

{recipe} Golden Beets & Pickled Golden Raisin Salad

I heart beets. They are easy to make (wrap, roast, peel, cut). They are delicious. They are nutritious. But, though I’m loathe to admit it, it annoys me that they are messy.

I know. Super lame. Which is why I don’t allow the messiness to keep me from making beets. But it IS why I was thrilled to find golden beets at the market last week. All the good. None of the (admittedly, minimal) bad.

I bought these golden beets around the same time that I had the idea to quick pickle golden raisins. Hmm. Golden raisins. Golden Beets. Too much gold? Maybe if we were talking about red or orange or green. But, gold, people. Sparkly, sunshiny gold! You can never have enough. Don’t believe me? Look at how pretty:

So I went for it. A golden glow salad. And if you think I’m not serious about the never-too-much-gold thing, get this: I added toasted slivered almonds. More gold hues! I mean, who doesn’t love a gorgeous monochromatic color scheme?

Though there isn’t color contrast in this salad, there is tons of texture and taste contrast. Mildly sweet and soft, but firm beets; buttery and crunchy almonds; sour and gently spicy plump raisins. And, then, to add some tangy goodness, I plated the salad on top of creme fraiche.

Gold, gold, gold + creme fraiche. Sometimes gilding the lily is a good thing. Simple and healthy hit the luxe life.

And no worries. Luxurious works for the kiddos, too. Babies as young as 6 months can share this salad. The Hungry Baby, now 9 months, eats almonds, so I pulsed some of this salad with a small dollop of creme fraiche (you can use yogurt) and just a few raisins (to keep his portion from being overly sweet). You should do the same for any child safely eating tree nuts. Otherwise, pick them out or set aside some plain beets for your little one. You can puree or pulse them with yogurt, dill, a drizzle of olive oil and/or vinegar. Delicious! Luxurious! For all!

Golden Glow Salad
serves 2-3
(can be adapted for kids 6+ mos)*

5 large golden beets, roasted & cut into 1/4′s or 1/8′s depending on how large they are
2 Tbsp olive oil
1 1/2 Tbsp white wine vinegar (or, if you can get some, Trader Joe’s Orange Muscat Vinegar)
1/3 c slivered almonds, lightly toasted until golden brown
1/4 c pickled golden raisins
salt
2-3 Tbsp creme fraiche, you can substitute plain whole milk yogurt
dill, for garnish

1. Toss beets with oil, vinegar, almonds, raisins and salt to taste.

2. Whip creme fraiche until soft and spoon into the center of a serving platter (or small amounts into the center of individual plates). Spread into a tidy circle using the back of your spoon. Neatly plate salad on top, leaving an edge of creme fraiche showing. Garnish with dill. Devour and feel the glow!

Note: See the last paragraph of the post above for ways to adapt this salad for eaters as young as 6+ months.

3 Responses

  1. debbie says:

    Gorgeous. Seriously, my heart is racing just looking at that picture. I’ve been doing the golden beets thing, too–roast them in the slow cooker! So much easier/cooler for summer.

  2. Rosie says:

    Love this. Was wondering what else to do w/my pickled raisins that I made the other day besides eating them out of hand (which are just delicious on their own mind you) but now I have another idea. Here’s hoping that I see some golden beets at the farmer’s market this weekend.

    My only change is that I would probably skip the creme fraiche and add crumbled goat cheese instead. I just love goat cheese and beets together.

  3. One Hungry Mama says:

    rosie: goat cheese is a great idea! though, i have to be honest, it’s the ONE thing i cannot stomach. but, from what i hear, goat cheese and beets are a great combo, so it’s a great call.

    debbie: i LOVE the idea of roasting beets in a slow cooker. i’ve never done that!! can’t wait to try it.

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