Golden beets are lovely, golden beets are fine, Graham bought way to many last week, so we’ve been eating them all the time!
Another Easter dinner dish, these beets are easy to make, attractive, and very tasty! My advice when making beets (especially if you have large ones) is to start them right away because these ones took 1.5 hours (with some replenishments of water required). They are done when you can pierce them easily with a fork. Once you’ve boiled your beets there are oh-so-many possibilities but I have been using the scalloped salad approach recently… mostly because it looks nice.
- 6 big golden beets
- 2 tbs of vinegar (anything white or transparent)
- 3 tbs apricot jam
- 1 juicy lemon juiced
- 1 handful of dill
- S & P
- Get your beets boiling 1.5-2 hours before you are planning to sit down, you can also do them the night before. Trim off stems and throw in water otherwise whole (no need to peel until later), making sure they are completely submerged in water. Add the vinegar as this will help preserve their colour.
- Once the beets are done – use the prick test – run under cold water and peel (using a vegetable peeler or sometimes you can just do it with your fingers).
- Let the beets cool and combine ingredients for the dressing.
- Use a mandolin or thinly slice the beets to achieve the scalloped effect.
- Lay them prettily upon a platter and top with the apricot dill dressing.