For those of you who follow my instagram feed here are those lovely golden beets purchased last week from Saskatoon Farms in a favourite salad of mine. I've never used or eaten golden beets so it was a fun change from the deep purple-red of the traditional kind we all get from the grocery. These were great to work with and share the same flavour and were a lot more friendly to my clothing and hands compared to the regular version as the colour didn't transfer and my counters didn't become red.
3-4 beets - around the same size if possible so they cook evenly
Instructions: When I make this salad it's usually for about 4-5 servings for lunch over a week. Beets keep very well in the fridge for about a week. This is also great as a starter for dinners too. Just keep everything separated until you are about to eat and it's easy to quickly mix it up.
cut off the stems and the stringy bottom of the beets if they have them and boil them in a pot for 45min-1hr make sure the water fully covers them. They are cooked if a knife can easily pierce them to the center. Cool them in a bowl of cold water for 10-15 min.
While the beets are cooking add 2 slices of prosciutto to a frying pan over medium heat. Cook like bacon. Once done chop up into small pieces to add to the salad.
You can peel the beets with a vegetable peeler, but I find that the top layer can easily be taken off with your hands. Once ready cut into the size you want.
Remember to keep everything separated until you are ready to eat unless you are serving multiple people then it's okay to do this all in one bowl, otherwise, take only your portion of beets in a smaller bowl to do the salad.
Using beets in a bowl (or single serving) add a splash or orange juice, squirt of lemon juice, pieces of walnuts, pieces of prosuitto bacon, and chunks of goat cheese. Mix it all together and top it onto a bed of spinach. Feel free to add more prosciutto and goat cheese to the top if you like.