Dinner March 18, 2025
If you want the golden beets to keep their orange color, keep them separated from the red beets, while cooking and storing.
Makes 6 servings
Ingredients:
1 pound Golden Beets, peels on, greens removed, scrubbed clean
1.5 pounds Red Beets, peels on, greens removed, scrubbed clean
Vegetable Oil
Kosher Salt
Freshly Ground Black Pepper
2 Oranges
5 tablespoon Apple Cider Vinegar
3 tablespoons Honey
Olive Oil
3lbs Spinach, washed and dried
1 cup pre-cooked Wheat Berries
3 Lamb Chops, cooked then cubed
1 Carrot
1 small Apple
5oz Clawson Crimson Cheese (Wensleydale with Cranberries)aQ32WU7
Directions:
Preheat oven to 375°F (190°C).
Fold three 12- by 24-inch sheets of aluminum foil in half to form a square. Crimp two edges to form a pouch.
Toss golden beets, vegetable oil, and salt and pepper to taste in a medium bowl until coated. Add to one pouch and crimp remaining edge to seal. Repeat with red beets in the same bowl and divide between the two remaining foil pouches.
Place pouches on a rimmed baking sheet and place in oven.
Roast until beets are completely tender and a toothpick or cake tester inserted into beet through foil shows little to no resistance, about one and a half hours. Remove from oven and allow to cool.
Once cool, cut the beets into ½-inch cubes. Add golden beets to a small mixing bowl and red beets to a medium mixing bowl.
Peel the rind off the oranges, separate into sections, remove the skin/walls from each orange segment as best as you can, roughly tear the flesh of each segment into thirds, and add to the mixing bowls with the beets: ⅔ with the golden and 1⅓ with the red.
Add the vinegar (2T for golden, 3T for red), honey (1T for golden, 2T for red), some olive oil (¼ cup for golden, ⅓ cup for red), and salt and pepper to taste. Mix well and refrigerate for at least on hour, overnight is better to let everything marinate together.
Wash the carrot and apple, peel the carrot, and then cut both into matchsticks. Mix together in a small bowl with 2T olive oil and a pinch of kosher salt.
Cut the spinach into thin strips. Mix the carrot, apple, and spinach together in a large mixing bowl. Drain some of the liquid from the beets into the spinach and toss to coat the spinach.
Assemble salad with spinach mixture, cooked wheat berries, cooked lamb chop, beet mixture, and top with cheese.
Final Notes:
I didn't know the cheese was going to be crumbly, but it was a very present surprise!
Nothing is particularly difficult to do, it's just a lot of things to do. Good salads require a lot of variety in what you add.
I actually only had one pound of spinach and one lamb chop, so I made grain bowls out of the remaining beet mixture and cheese. I happened to have a jar of pickled sushi ginger mix to one of the stored beets in my fridge and tried them together in a grain bowl. I want to try making a dressing for beets with the pickling liquid (and maybe some minced pieces of ginger) sometime, it could be a nice combo if the ratios are right.
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