I adore beets of all kinds: the earthy sweet, the lurid magenta, the striped pink and the goldens. Sure, they’re not to everyone’s taste, but their strong character stands up to a range of intense flavors—vinegar, horseradish, mustard, piquant dairy sauces, vinaigrettes, smoked fish.
I like them best either steamed or roasted. Cooking mitigates the effects of geosmin, the natural earthy compound that beets contain that is associated with the vegetable’s smell of “fresh rain” and “forest soil.” Early in the season, beets are mild and sweet; as they mature, they become more assertive, more themselves.
Beets are like sponges and absorb flavors quickly, especially if dressed while still warm and left to cool so the flavors are fully absorbed, and then re-dressed before serving to give them a boost. The same applies to other root vegetables such as carrots, potatoes, rutabagas, and turnips.
It’s hard to beat the beet-goat cheese salad combo, but there’s plenty more to love. Toss beets with your favorite lemon or lime vinaigrette, curried yogurt and horseradish sauce. Beets pair nicely with salty cured meats and smoked fish. Cooked beets will keep at least five days in the refrigerator in a covered container, ready for last minute side dishes, salads, and grain bowls.
Roast Beet Salad With Horseradish-Yogurt Cream
You can prepare the beets and the dressing ahead and hold them in a covered container in the refrigerator for four days then assemble the salad right before serving.- 2 small bunches (about 2 pounds) beets, washed, leaves removed
- 2 tablespoons extra-virgin olive oil
- Salt and freshly ground black pepper
- 1/2 cup plain whole milk Greek yogurt
- 2 tablespoons prepared horseradish sauce, or more to taste
- 1 tablespoon fresh lemon juice
- 1 tablespoon minced parsley, plus more for garnish
- 3 scallions, trimmed and sliced into 1/8 inch-sized pieces
While the beets are roasting, whisk together the yogurt, horseradish, lemon juice, and parsley. Set aside.
Remove beets from oven and allow to cool. Once cooled, peel the beets over the sink. Cut into 1/2-inch size chunks and arrange on a large serving plate or individual plates. Drizzle the dressing over, garnish with scallions and additional chopped parsley.