Lately in our CSA basket we've been getting a lot of golden beets. They taste pretty much the same as red beets but they don't make as much of a mess when you peel and chop them. This salad makes use of the pretty contrast between the red and golden beets and adds some creamy, spicy dressing to the mix.
Here's what you need for this salad:
1 pound small red beets
1 pound small golden beets
1/3 cup sour cream
1/4 cup sliced green onions
1 jalapeño pepper
First, roast the beets. Preheat the oven to 450 degrees. Cut the stems and greens off the beets and wrap them in foil and roast for about an hour until tender. Remove them from the oven and let them cool. Peel the beets. The skin should slide off easily. You can do all this a day ahead and refrigerate the beets for a quick meal the next night.
To make the dressing, seed and finely dice the jalapeño pepper.
And slice the green onions.
Mix the jalapeño and green onions into the sour cream and add salt to taste.
Slice the beets into wedges and lay them over the salad greens.
Drizzle or dollop the creamy jalapeño dressing over the beets and serve.