Do you follow Homtown Harvest on Instagram? You should! There are a lot of fun photos about life on the farm, one of which inspired this post!
Beets are, in my opinion, a misunderstood vegetable. They have a reputation for being a pain to make, taking forever to cook, and they even stain clothes/cutting boards/hands. If any of these complaints sounds like something you’d say, you are in luck! This post will show you how to make a quick and easy beet salad with just a few ingredients, and in much less time than roasting will take. I even have a hack for getting the skin off and chopping beets without getting your hands covered or stained with beet juice!
Here is the salad. It’s so easy; just chopped beets, slices of fresh avocado, some fresh scallions, soy sauce, and sesame seeds.
While roasting is a delicious option, you can also cook beets just like you would boil potatoes. It takes about 25 minutes (versus 45-60 minutes for roasting) and a pot of water often heats faster than an oven, in my experience.
Just pop these pretty beets in the pot of boiling water and let them hang out until they are fork tender, approximately 25-30 minutes, depending on how big the beets are. The bigger they are, the longer they will take.
You should be able to do this with a fork in each beet when they are done:
25 minutes of cooking time? My impatient self loves it!
Then comes the part that is often messy: peeling the beets and chopping them up. I used to scrub my hands with hot water and soap to get the color off of my skin and fingernails until I realized I could just use a plastic baggie (or kitchen gloves, if you have them) to keep my hands clean but still give me a grip on the beets. It’s great!
To put together this salad of healthy fats and vitamin-rich beets, simply take the chopped beets and arrange them with avocado slices. To get the avocado out of its skin while keeping its shape, just run your finger along the outer edge of the avocado, and it will slide right out.
Top with 1 chopped scallion, 1 tsp. soy sauce drizzled over the salad, and then sprinkle with ½ Tbsp. sesame seeds. Enjoy!