Golden Beet and Strawberry Salad

It’s finally Friday, and despite how gloomy it is outside, I couldn’t be happier. I guess I’m antsy because the Fourth of July weekend is coming up, which means we get to see Kramer’s dad and the rest of the Kramer family (as well as Miss Jill Ormond, who we miss so much!) for a quick weekend trip up to Montauk. Kramer and I have never been to the Hamptons, so I plan on wearing all white, basking in the sun, and hopefully finding an abandoned yacht to pretend to own for 5 minutes. Who knows what the future holds? Can anyone score me an invitation to Diddy’s Hamptons party? I’ll be waiting! That weekend also means more blockbuster summer movies and enjoying fireworks in New York City, which I don’t think you can beat (although I’ve never been to Philadelphia or Boston during the holiday, and I assume it’s quite an event there, too).

Ah, the salad. There are so many ways to make it interesting. Today, I went with golden beets. If you’ve never had them or made them at home, please do yourself a favor and pick some up! They taste like candy (and look like candy, too, if you ask me). I had to stop myself from eating all of them as I cubed them up to toss into the salad, but they are so delicious that it was really hard to do! The golden beets work wonderfully in this salad, alongside juicy strawberries, earthy mushrooms, and caramelized onions. I threw in some blue cheese for good measure, too, because when you have blue cheese (as I did, leftover from making chicken salad sandwiches), you are obligated to put it in as many dishes as possible, right? I drizzled some honey-mustard dressing over everything and dug in – let me tell you, it was quite an adventure in your mouth, with all of the flavors and textures. That’s how I like my salads, and I hope that you do, too!


Golden Beet and Strawberry Salad
First, roast your beets.

Golden Beet and Strawberry Salad
Simply cut off the stems, wash them, wrap them in foil, and bake at 400 degrees F for 25-45 minutes, depending on how large they are. I had 3 beets of varying sizes; the smallest took 25 minutes, while the largest took the full 45 minutes. They should be fork tender, like a potato.

Golden Beet and Strawberry Salad
After they’ve been roasted, you can easily peel the skins right off.

Golden Beet and Strawberry Salad
Look at those beauties! Try to use them as soon as possible, as they can start to oxidize and turn black after a few hours out in the air.

Golden Beet and Strawberry Salad
Now let’s make that salad!

Golden Beet and Strawberry Salad
Slice or dice (whatever your preference) your beets, and quarter your strawberries.

Golden Beet and Strawberry Salad
Cook your sliced onions with a tablespoon of butter over medium heat for about 25 minutes, until caramelized, stirring every 5 minutes or so to prevent them from burning too much.

Golden Beet and Strawberry Salad
Gently wash and thinly slice your mushrooms.

Golden Beet and Strawberry Salad
And cook them in batches over medium heat. You don’t want to overcrowd the mushrooms, or else they will steam instead of browning nicely. After a few minutes, they will begin to release their natural juices, so don’t add any butter to them until they are almost ready to be removed from the pan.

Golden Beet and Strawberry Salad
Combine your lemon juice, mustard, and honey to make your dressing.

Golden Beet and Strawberry Salad
Toss it all together, add some blue cheese crumbles, and enjoy!

Golden Beet and Strawberry Salad
Cook time: 
Total time: 
Serves: 2 servings
 
Ingredients
  • 2-3 medium sized golden beets
  • 1 bunch mixed greens, washed and dried
  • 1 large sweet onion, sliced thinly
  • 8 oz. mushrooms, cleaned and sliced thinly
  • 1½ tablespoons unsalted butter
  • 5-6 large strawberries, cleaned and quartered
  • 1 tablespoon dijon mustard (or some other grainy mustard)
  • 1 tablespoon honey
  • 2 teaspoons lemon juice
  • blue cheese, for crumbling
Instructions
  1. First, roast your beets. Preheat your oven to 400 degrees F and wash your beets to remove any dirt. Cut off the green stems, then wrap each beet individually in tinfoil. Place the beets in the oven and roast for 25-45 minutes, depending on their size. My smaller beet took about 25 minutes, while the larger one took the full 45 minutes. They should be fork tender, like a potato, when fully cooked. After they've been roasted, allow them to cool until they can be handled, then simply peel off the skins. Cube or slice thinly, whichever you prefer, and set aside.
  2. While your beets are roasting, caramelize your onions. Heat 1 tablespoon of butter in a large pan over medium-high heat, then add in your thinly sliced onion. Turn the heat down to medium, and cook, stirring every 5-8 minutes or so, until browned and caramelized, about 25 minutes in total. Remove to a plate when finished and set aside. For your mushrooms, heat another dry pan over medium heat, and all in the sliced mushrooms in batches (I did about 3 batches). Allow the mushrooms to heat up, without stirring them, until their natural juices come out. At this point, you can add a bit of the remaining ½ tablespoon of butter, until browned, about another 3-4 minutes. Remove the mushrooms to a bowl or plate when finished (you can just put them on the same plate or bowl with the mushrooms).
  3. Now, slice your strawberries and make your dressing by whisking together the mustard, honey, and lemon juice. Taste, and add more of any of the ingredients, if you like. Toss the greens with the roasted beets, caramelized onions, mushrooms, strawberries, and a bit of crumbled blue cheese. Pour your desired amount of dressing over everything and serve.

 

13 Responses

  1. Ben says:

    havent’ had much luck with finding good beets lately, although i did see beet greens at UnSqGM with the tiniest beet roots attached (like the size of your fingernail). lurve beets when I can find good ones! have any good marinating/pickling recipes?

  2. Dwight Schrute would approve of your beet usage in this recipe! Looks very tasty and different from my normal fare.

    Do you submit to Foodgawker or TasteSpotting? Your pictures are gorgeous. If you don’t, you really should! I have only just begun to work on taking better pictures, and it can be a challenge; from lighting to plating. So I admire yours and the work that goes into it.

    PS – I posted that bruschetta sandwich recipe I mentioned the other day. I think you and Kramer would love it – very simply and light. I hope you grab a fresh semolina roll from one of the awesome NY bakeries and give it a try :)

  3. Mindy says:

    I’m making a roasted beet salad for dinner tonight too! The yellow ones are so pretty. Can’t wait until they show up at our farmer’s market.

  4. This looks absolutely amazing! I absolutely adore golden beets and agree with you that they offer an extra special sweetness that red beets done quite have. They also have the advantage of not turning everything pink! I love how you combined the two sweet items with the savory onions and mushrooms. Looks wonderful!

    • Sydney says:

      @Tanvi: Thank you so much! I’m glad you share my love of beets! 😉

      @Michelle: Thanks!

      @Dana: We’re both quite excited!

      @Lindsey: Takes one to know one!

  5. Michelle says:

    Minus those pesky mushrooms, I think this is wonderful!

  6. Dana says:

    Yum! This looks lovely! The vinaigrette looks really good too! I bet Kramer will be happy to see his family.

  7. Lindsey says:

    Nom nom nom!!!! You guys are seriously amazing!

  8. Nanette says:

    Made this yesterday but left out the star ingredient because I coulnd’t find the golden beets. It was delicioius and beyond taste bud belief anyway.

  9. This is so colourful! It must be delicious! I have never seen strawberries and mushrooms used in the same dish before… interesting!
    – Brittany

  10. Terra says:

    I am a huge fan of golden beets, they are soooo delicious!!! This flavor combo is amazing, I was excited to read this post, beautiful:-). So excited to find your blog, thank you to Kit!!
    Take care, Terra

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