I’ve seen this presentation at restaurants before (can’t remember where though) and it’s such a simple way to make an elegant looking beet salad. Here, I used golden beets but any color will work. You can cook the beets any way you prefer as long as it remains whole. Peel them and allow them to cool. Slice them very thinly with a mandolin. Arrange in any pattern you like.
For golden beets, I quartered some cherry tomatoes, but if you use purple beets, try some little cubes of apple or pear. Try to sprinkle with the best salt and the best pepper you can find. Drizzle with a syrupy balsamic vinegar and a strong olive oil. Simple and delicious.
That looks so pretty. I find myself sometimes liking beets and sometimes not. There are times when beets taste muddy to me…Maybe it was just those beets. But other times, they are delicious! Maybe I’m just weird lols.
This looks so delicious. I love beets, especially the gold ones. I tend to cook with the gold ones because they aren’t nearly as messy as red.
Coincidentally, I was discussing beets this morning with a friend. That looks lovely n delicious!
Wonders, Lon kind of feels the same way about beets, not the muddy part, but just sometimes liking them and sometimes not. Luckily, he likes it when I make it. =)
Sara, I can’t resist the color of the purple/red ones though.
I’m curious about the balsamic vinegar you prefer–I’ve had a series of misses as of late.
EMC, my favorite is this one from O & Co.
This looks so beautiful. Where are you finding gorgeous yellow beets like that?
Manger la ville, these are from the Whole Foods in Union Square.
yum beets……especially with cheese. Have you tried that beet dish at casa mono? my fave..
Sheryl, I haven’t tried Casa Mono yet, and I’ve def been meaning too since it’s pretty close to me. Try the beet dish at Alta too!
I usually drop by around 10pm on a weeknight to avoid the crowds. If you interested let me know, I’m just around the corner too. 🙂