Ingredients
- 3 medium Certified SC Grown golden beets, with greens attached or other leafy salad green
- 1–2 tbsp olive oil
- Salt & black pepper, to taste
- ½ cucumber, sliced (optional)
- ½ cup cherry tomatoes, halved (optional)
- ¼ cup crumbled feta or goat cheese (optional)
Honey Mustard Dressing
- 2 tbsp Dijon mustard
- 2 tbsp honey
- 2 tbsp apple cider vinegar (or lemon juice)
- 3 tbsp olive oil
- Salt & pepper, to taste
Directions
By Chef Amethyst Ganaway
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.
- Preheat the oven to 400°F. Trim the beet greens, wash well, and set aside.
- Scrub beets, peel if desired, and cut into wedges. Toss with olive oil, salt, and pepper. Roast 30–40 minutes until fork tender and caramelized.
- While beets roast, whisk together all dressing ingredients in a small bowl.
- Rinse beet greens and roughly chop. Toss with optional cucumbers, tomatoes, and cheese.
- Add roasted beets on top, drizzle with honey mustard dressing, toss, and serve immediately.
