SUMMER BEET SALAD RECIPES RECIPES

Steps:

• Mix beets, watermelon, and cilantro together in a bowl. Whisk sour cream, balsamic vinegar, olive oil, salt, and pepper together in a small bowl; pour over beet mixture. Toss to coat. Refrigerate 30 minutes before serving.

Steps:

• 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.