I make this using half golden beets and half red, and I only cook them to tender-crisp stage. I like to replace some of the beet greens with watercress, and often substitute tangerines for the orange.
Of special note, I double the dressing ingredients, and toss all together.
For a nice Asian style dressing version, try seasoned rice wine vinegar (substituted for raspberry vinegar) with cayenne flakes and a touch of sesame oil.
For variety, my favorite add-ins are dried cranberries, pine nuts, and seasoned ramen noodles.
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I make this using half golden beets and half red, and I only cook them to tender-crisp stage....