Honey Mustard Golden Beet Salad
Beets are one of those vegetables that people either adore or overlook, but golden beets deserve a second glance. Unlike their red counterparts, golden beets are milder, a little sweeter, and won’t stain your hands or cutting boards. Roasting beets is one of the best ways to enjoy them—it draws out their natural sugars, giving you tender, caramelized bites that are both earthy and slightly sweet. In South Carolina, beets thrive in the cooler months of late fall through early spring, making them a great seasonal option from October into April. This recipe takes full advantage of the whole vegetable by using both the roots and the greens. Tossed together with optional crisp cucumbers, juicy tomatoes, or a sprinkle of cheese, the roasted beets pair beautifully with the peppery freshness of their greens. A quick homemade honey mustard dressing ties it all together with a tangy-sweet balance that complements the beets perfectly.
Ingredients
Salad
- 3 medium Certified SC Grown golden beets, with greens attached (or substitute other leafy salad greens)
- 1 to 2 tablespoons olive oil
- Salt and black pepper, to taste
Honey Mustard Dressing
- 2 tablespoons Dijon mustard
- 2 tablespoons Certified SC honey
- 2 tablespoons apple cider vinegar (or lemon juice)
- 3 tablespoons olive oil
- Salt and black pepper, to taste
Instructions
By Chef Amethyst Ganaway
- Preheat the oven to 400°F.
- Trim the beet greens, wash them well, and set aside.
- Scrub the beets, peel if desired, and cut into wedges. Toss with the olive oil, salt, and pepper.
- Roast for 30 to 40 minutes, or until fork tender and lightly caramelized.
- While the beets roast, whisk together the Dijon mustard, honey, apple cider vinegar (or lemon juice), olive oil, salt, and pepper until smooth.
- Roughly chop the beet greens and place them in a large serving bowl.
- Top with the roasted beets, drizzle with the honey mustard dressing, toss gently, and serve immediately.
Notes
- Optional additions include sliced cucumber, halved cherry tomatoes, or crumbled feta or goat cheese.
- If using mature beet greens, remove any tough stems before chopping.
