Golden and Good! The red things are GOJI berries!

I warned you that I’d try getting you to eat a BEET.

Enter the GOLDEN BEET!

First of all, I’m obviously on a SALAD kick.

Second of all, and more importantly, on a BEET NOTE: If you haven’t seen it, heard of it, or are plain disgusted by the word “beet” the good news is a that it’s a little less “earthy” on the flavor front. So even the “dirt” haters out there might want to try it. Well, I don’t like thing that taste like dirt either, but I have a really wacky palate sometimes and there’s something about knowing it’s GOOD for you that makes me want to eat it. The best way to boost the flavor is truly through roasting this veggie. So that’s what I did.

Moving on.

Oh happy day at whole foods last week when I spotted the beets and grabbed a handful of them figuring I’d decide how to prep the dense bulbous veggie later.

Speaking of, have you ever done that? Just grabbed a food you have no idea what to do with and then figure it out later? What fun, I love the spontaniety of choosing a new food and tinkering around with the endless possibilities in my mind. Anyone use a fiddlehead yet? Oooooh, you’re in for it. Google it, NOW or CLICK HERE. They’re not in season yet, but just you wait.

Okay, you know beets are good for you. SO here’s some other stuff to know.

Ingredient Highlight

GOLDEN BEETS:  Are “Nutrition Rockstars” because of their folic acid, potassium, beta carotene, Fiber and Vitamin C content. Besides all that…

Purchasing: Available all year round but peak in the Fall. Choose beets that are firm, smooth skinned and unblemished. BONUS! The greens are also edible, in fact, they’re the most nutritious part of the whole package! While I didn’t use them today, you can by all means eat the greens. Just look for very bright and lively looking ones.

Try this for the BEET GREENS! (maybe use turkey bacon?).

Storage: Store unwashed beets (the bulb) in an airtight container squeezing out a much of the air as possible for up to 4 weeks. Separate the greens, but store the same way.


Now, I’m not one for the fad foods, gimmicks, etc. BUT I like to try new things. It’s that simple. And I had to try a dried Goji just because…well you need  VARIETY, remember? (CLICK HERE FOR GET HEALTHY Starting NOW). Anyway, Goji berries are chewy little mongers having a somewhat sweetened flavor that is a nice topping for things such as smoothies, yogurts and salads. Oh and I haven’t tried yet, but they’ll likely go in a pancake, or baked good of some sort soon. Want to know MORE about the GOJI? CLICK HERE-WebMD did a good job.


Mmmm. Just so Pretty!



Serves: 1 (easily doubled)


  • 1 golden beet per salad (I bought 3 beets and devoured them all!)
  • salad greens (I used a handful of spinach)
  • balsamic glaze (for drizzling)
  • 1 tablespoon or so of walnuts, crushed (or any other nut-crush with a meat mallet or just use your fingers)
  • 1 tablespoon of crumbled goat cheese (or feta, mmm)
  • goji berries (optional, adds a sweetness, or use dried cherries/cranberries)
  • pepitas -CLICK on link for pepita info and another recipe. (optional, just adding more color and crunch here)


Preheat oven to 425 degrees F.

  • Rince the beets gently then slice the ends off (use the greens if you wish) and place on baking sheet with a piece of parchment paper on top.
  • Drizzle the whole beets with olive oil and place in oven.

Jen and the THREE little BEETS! Ready to Roast!


  • Roast for approximately 40 minutes, or until you can sort of jam a fork in it with ease.
  • Pull beets out of oven and let cool a bit. Using a paper towel (you might want to wear gloves to dodge the yellow pigment), start peeling away the skin. Yes, you’re going to get messy here. The skin should remove easily though. Fingernails are also handy here.

Stunning Golden Color=HEALTH

  • Slice beets into whatever size you’d like to chew on (say 1/4 of an inch) and mingle amongst some salad greens (on top, in between, tossed amongst).
  • Drizzle with balsamic glaze (recipe link above) and/or some olive oil and vinegar (I like rice vinegar).
  • Sprinkle with walnuts, goji berries, goat cheese and pepitas!

Cooks Tips:

  • Try Grating beets on top of soup or even on a salad! YES, use that cheese grater for a vegetable, or if you’re super fancy schmancy try the mandoline. I need one of those! OXO makes a good one and you can impress people with perfectly sliced food (unless you have MAD knife skills, as I do, ha!)


    Serve on a pretty dish and ENJOY!



    Balsamic Glazed Beets

    A Whopper of a Salad

    Sweet Tart Crispy Slaw





    39 thoughts on “What’s YELLOW and EARTHY?

    1. Pingback: Iris’ Roasted Beet, Orange & Goat Cheese Salad with Traditional Balsamic Vinegar and Blood Orange Olive Oil | gourmetblends

    2. I’m so in love with beets (and “hated” them as a child!). I especially love them paired with goat cheese! I don’t have any goji berries but I’m thinking golden berries would be good too!

    3. I love beets! Really, I always buy the purple ones in vinegar at the supermarket and just chomp on them when I’m home. I also buy random fruits and vegetables from there without knowing what to do with them too! The other day I bought a coconut and I had no idea how to open it… had to hammer it open in the end!

      • Hi Xinmel!
        Love that you took a hammer to the coconut, I likely would’ve done the same thing. Mmm, vinegary beets are also a fav of mine. Thanks for stopping by and leaving a lovely comment!

    4. Your beet salad sounds delicious and the beets golden hues are gorgeous. I never use beet greens… thanks for the reminder. I should really start using them. And grating the beets is a really great idea!

    5. Wow Jen, this is awesome! I love, love, love beets but never tried this yellow kind..now I am on the mission to find it!:)) Your dish look incredible, love the colors and the photos..:)
      Thanks so much for sharing!!!

    6. I am in a “grab-something-I-have-never-cooked-before-and-see-what-happens” kind of mood today. This salad looks delicious! I just might make it today 🙂

    7. I’ve seen golden beets, but haven’t tried them yet. Use red ones on a regular basis though. They are on my list of stuff to try when they show up at the local farmers market this year.

      I do keep a good supply of pumpkin seeds around too… use them often on salads and in my morning quoatmeal. Haven’t tried goji berries yet… one of these days.

      Not sure if it would work with beets, but i have a balsamic-chocolate sauce recipe I’ll have to shoot over to you, it’s great on grilled fruit.

      • Hey Rob! I can’t wait for my farmer’s market, I think I’m going to try growing my own veggies for the first time or join a CSA. I love your quoatmeal recipe, please feel free to SHARE here or on myfacebook page! I recently saw a balsamic-chocolate sauce, umm, definitely share that!!!! Thanks for stopping by!

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