Quattro Colore Beet Salad with Shallot-Thyme Vinaigrette

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5 from 1 vote

Quattro Colore Beet Salad with Shallot-Thyme Vinaigrette

A Simple Beet Salad Showing Off Their Natural Glorious Colors.

Four different colored beets are sliced with a pungent vinaigrette and pickled onions.

Prep Time10

Cook Time40

Total Time50

Course: First Course & Sides, Salad

Cuisine: American

Keyword: beet salad, quattro colore beet salad

Servings:

Author: Karen Sheer a zest for life

Ingredients

1 large red ruby beet
1 large golden beet
1 large white beet
2 medium chioggia beets (candy cane striped)
1/2 cup Shallot-Thyme Vinaigrette (see recipe)

Instructions

Make the Shallot-Thyme Vinaigrette (see recipe)
Set a steamer basket in a large 3 quart pot. Add water just to the bottom of the basket.
Trim off beet leaves (save for a sauté) scrub them, and add to the steamer basket.
Cover, bring the water to a boil, then turn the heat down to medium-low.
Cook until beets are tender and just cooked through - the Chioggia beets will be cooked first - remove them to the sink. 20 minutes for the Chioggia; 40 - 50 minutes for the others (will greatly depend on their size.)
Cook the rest of the large beets until tender - prick with a skewer to determine doneness.
Add all to the kitchen sink.
Peel all of the beets when cool enough to handle. When cooked, the skins will slip off, pushing with your fingers.
Slice the beets thinly. Beware the red ones stain the other colors - HINT: slice these on a seperate cutting board!
Arrange the beets decoratively on individual plates by color, or on a large decorative platter.
Drizzle a good amount of Shallot-Thyme Vinaigrette all over while still a little warm (will grab the flavors.) Serve with Pickled Onions on top (see recipe below.)
Top with edible flowers. Goat Cheese and Feta Cheese pairs well too with the salad - cut into chunks and add to the top with extra thyme leaves.

Notes

See recipe: Shallot-Thyme Vinaigrette

Quick Pickled Onions: Slice to a 1/2 cup - large (jumbo) scallion bulb into rings or white onions 1/8" thick. Add to a bowl. Add a few slices of cooked red beets, 3 tablespoons of apple cider vinegar - a few pinches of sea salt & pure cane sugar. Stir and let the beets stain the onions. Let stand at room temperature 20 minutes. Remove beets, and brine and use onions. Can refrigerate for longer storage.

This recipe may not be reproduced without the consent of its author, Karen Sheer.

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