Golden Afternoon Salad

It’s such a fun salad recipe, maybe you can get your kids to eat it!

By Haley Fox & Lauren Fox

In this article:

WEB EXCLUSIVE

We love beets, but the standard problem in a beet salad is that beet juice is so potent and colorful that it’s hard to keep the colors separate. We decided to embrace the juice and go for a pink salad—it’s such a fun surprise, maybe you can get your kids to eat it!

Packed with creamy goat cheese and other vegetables and herbs in addition to the beets, this delicious salad is full of protein, healthy fats, vitamins, and nutrients.

Ingredients

4 medium red beets

4 medium yellow beets

½ cup orzo

Kosher salt and freshly ground black pepper

1½ teaspoons canola oil

1 garlic clove, chopped

3 tablespoons red wine vinegar

2 carrots, cut into ½- inch dice

1 cup canned whole baby corn

¼ teaspoon minced fresh tarragon

¼ teaspoon minced fresh chives

¼ teaspoon minced fresh thyme

¼ teaspoon minced fresh chervil

1 tablespoon goat cheese

2 teaspoons whole milk

6 ounces mixed field greens

Preparation

1. Place all the beets in a medium saucepan and pour in enough water to cover them. Bring the water to a boil over medium heat, and cook until the beets are tender, 20 to 30 minutes. Drain the beets and set them aside to cool.

2. Peel the cooled beets (the skins will slip off easily), and cut them into 1- inch chunks. Set them aside.

3. Bring a small saucepan of water to a boil over low heat. add the orzo, a pinch of salt, a pinch of pepper, and ½ teaspoon of the oil, and simmer until al dente, 8 to 10 minutes. Drain and set aside.

4. Heat the remaining 1 teaspoon oil in a medium sauté pan over medium heat. Add the garlic and sauté until browned. Then add the vinegar and 1 teaspoon water, and stir briefly to emulsify the liquids. add the beets, carrots, baby corn, and a pinch of salt and pepper. Sauté for 3 to 5 minutes, but don’t overcook—the carrots and baby corn are best with a bit of crunch to them. Set aside.

5. In a large bowl, combine the herbs, goat cheese, and milk, and stir to blend. add the orzo and the sautéed vegetables, and mix carefully to incorporate all the ingredients.

6. Divide the greens among the desired number of plates, top with the beet mixture, and serve.

Makes 6 to 8 servings