Summer has finally arrived here in the Pacific Northwest and our farmers’ markets are in full swing. I came home with a basket full of goodies on Saturday and spent a few hours on Sunday washing greens, cooking vegetables, poaching salmon and making a no-bake cheesecake so I could take a break from cooking during this week of 80 degree temperatures. A salad of butter lettuce, frizee, chilled salmon and cold beets with an orange vinaigrette was the perfect dinner after a busy market weekend. With all the prep work done ahead of time dinner was a snap to put together.
Photo courtesy of Kathleen Bauer
Golden Beets
A Very Easy Way to Prepare Beets: Wash beets well and cut off greens, leaving about 1 inch of the stems. Place them in a baking dish, drizzle with a little olive oil and pour about 1/2 inch of water in the bottom of the dish. Cover tightly with foil and bake at 375 degrees for about an hour or until fork tender. Half way through cooking check to be sure there is still water in the pan. When cool gently peel of the skin and slice. That’s it. Golden beets are my current favorite because of their mild, sweet flavor and the fact that they don’t stain everything they touch. I have a large butcher block island in my kitchen and they can do real damage if I don’t pay attention. If I serve beets hot I add butter and salt and pepper. They get a splash of olive oil if I plan to serve them cold. I confess that I’ve never cooked the greens and would love a few suggestions about how to prepare them. They look like they are much too good for me to toss out.
One of My Favorite Ways to Prepare Salmon: Place salmon fillets or steaks on a large piece of foil. Top with sweet onion and lemon slices, chopped fresh dill and salt and pepper. Seal up the foil and bake at 350 degrees for maybe 20 minutes depending on the thickness of the fish. I baked a half pound piece for about 22 minutes and it was perfect. I think we are so worried about under cooking fish that we too often overcook it until it is dry and tasteless so watch it carefully.
Drizzle a vinaigrette of 1/4 cup orange juice, 1/2 teaspoon orange zest, 1/4 cup olive oil, 1/2 clove garlic, minced and salt and pepper over the beets and serve with the salmon on a bed of crisp greens. Don’t forget some crusty bread and a nice glass of Oregon wine.
Cooked, Chilled Golden Beets
My wife loves beets, not a fan of salmon
I love salmon, not a fan of beets
Good thing I cook in the family 😉
But amazing pretty photos (and that foil method makes cooking fish to flakey perfection nearly foolproof)
Inspired by eRecipeCards.com recently posted..Chicken Vesuvio ala Wives With Knives
Just beautiful; I have tasted and love golden beets, but still looking for them around here.
Rita
The beets are beautiful Cathy! I’ve only had the red ones, actually, it’s almost time to plant seeds hoping for a fall harvest:@)
lol…80 degrees, it’s suppose to be over 100 here in MS today!
That sure is healthy looking. Luv the color of the beets and lemon together.
Ramona recently posted..All them peas
I love a good beet salad, and especially love the golden beets, usually pair it with goat cheese, but this looks very yummy. And healthy, too. xo,
Barbara F. recently posted..A Lovely Summer Sunday, Part II, and tomato update
Pretty picture. I love golden beets. For some reason they are hard to find around here. Whenever I see them at the market I buy them.
Ann
Ann recently posted..Garlic, Garlic and More Garlic………….
Beautiful! Perfect for this hot weather, it looks delicious! Would love to have this!
Carol @ There’s Always Thyme to Cook recently posted..Wordless Wednesday
Love everything about this meal – beets are one of my favorites but rarely do I buy golden beets. that has to change. your photo makes them look like jewels.
CiaochowLinda recently posted..Stuffed Peaches
This is my kind of meal – it just looks so delicious and healthy. I love your citrus vinaigrette for the beets!
Karen recently posted..Imitation Crab Salad
So glad to meet you and thanks for the visiting my blog, now I’m salivating over this recipe and eager to try it as my golden beets are a week or two out, and its salmon season!
Tall Clover Farm recently posted..Every Time a Peach Is Bruised a Farmer Cries
How pretty that looks! I’ve only had golden beets once…never see them in the stores here. 🙁
Forgive me for giggling when you spoke of not wanting to cook in those 80º temps. THAT would sound wonderful around here….we’ve had 90º + for weeks!! I’m so sick of summer heat & humidity…I feel like I’m back, living in FL again.
I’ll try your method for salmon soon. I usually just spread a thin layer of Hellman’s Lite mayo & top with LOTS of freshly ground pepper, then grill. We found that to be our favorite method but I’m always willing to branch out & try new things.
Thanks for sharing your pretty photo & recipes. Stay cool~~fondly,
Rett
Rettabug recently posted..♫♫ Mile-High Coconut DREAM Pie ♫♫
I love Golden beets, I just think that they are so beautiful! I am definitely pairing them with salmon next time, this sounds fantastic 🙂
Heather @girlichef recently posted..Mexican Chocolate Ice Pops {Paletas de Chocolate}
I wish more growers would offer golden beets at our farmers’ market! I love their wonderful, mild taste. I trying to grow some myself but they’re looking pretty puny so far. What a delightful meal!
Susan recently posted..Zucchini Carbonara with Fresh Thyme
Those golden beets are just gorgeous. I haven’t ever had them. We have so much fresh dill in the garden, I could just smell it as I opened your picture! This is so beautiful.
Jacqueline recently posted..What Bird Wouldn’t Love These Mansions – Tablescape
I love the idea of the orange with the beets. I’m sure it made them zing. What a delightful meal.
Karen (Back Road Journal) recently posted..Vegetarian Lunch
oh this is just lovely, the flavors sound wonderful!
teresa recently posted..Skillet Eggs with Squash
Vinrant colours.Nice to look and tasty to eat:)
I’m not certain I’ve ever seen a golden beet. My husband loves beets and I always complain that they stain my hands. You’ve provided the solution – use golden beets. Beautiful salad Cathy. Perfect for summertime.
Sam
My Carolina Kitchen recently posted..An Easy Italian Appetizer – Savory Cantaloupe Salad
I love beets and like your citrus flavoring.
Lea Ann recently posted..The Best Sandwich in the World: Bacon Lettuce and Tomato
That’s beautiful, Cathy, Whole Foods has those golden beets…I really must try them.
Barbara recently posted..Fresh Fig Tart with Rosemary Cornmeal Crust and Lemon Mascarpone Cream
I just tried beets for the first time…and wasn’t a huge fan. But your photo makes me want to try them again!
Food Jaunts recently posted..Halibut and Vegetables in Parchment
Beautiful dish Cathy. I like the salmon cooked that way as well, and Bev would love this dish – I’d probably just eat the salmon part and comment on how nice the beets looked 🙂
Larry recently posted..Gardening Thursday – Successful Lawn Maintenance
Hooray! My beets are getting close and I have golden and red. I’m looking forward to baking them! The greens however are my favorite part of beets. Wash them and remove any bad parts, hard stems, etc. Saute a little sweet chopped onion in bacon drippings (or use bacon pieces and EVO oil – but the bacon flavor is the secret). When they’re translucent, add the greens and a few Tbsp of water and braise them for a few minutes until completely wilted and tender. Season with salt and pepper. They’re best with a little acidic splash – I like a peppery vinegar from pickled peppers, but lemon juice works well, too. Play with them and you’ll figure out what tastes good. 🙂
Vickie from Part Three recently posted..Grilled Shrimp on Fennel and Arugula
Just the colors here make me swoon!!!
Janine recently posted..All things grow***
These golden beets add such a wonderful color to this dish, not to mention a fantastic textural component. Gorgeous dish and great tips on beets 🙂
Hope you had a fantastic weekend…
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