Don’t substitute balsamic vinegar in this recipe–it will overpower the flavor of the golden beets. If you ever make this with red beets, use balsamic vinegar in place of the rice wine vinegar.
4 golden beets
1 shallot, finely diced, or 1/4 c chopped scallions, or 1/4 c chopped onion
1-1/2 T rice wine vinegar
1 T red wine or sherry vinegar
1/4 t salt
1/4 t sugar
pepper, to taste
fresh chopped parsley or basil or tarragon
1. Leaving about an inch of stem and all of the roots, steam or bake beets until they’re tender when pierced with a knife, maybe 25 minutes. Let cool, then cut off stems. Peel off skin, if desired. Cut into chunks, then pulse in a food processor until finely chopped, taking care not to puree the beets. You want some texture here.
2. While beets are cooking, steep chopped shallot in rice vinegar and red wine or sherry vinegar along with the salt and sugar.
3.Remove beet “caviar” from food processor and place in a serving bowl. Whisk some pepper into shallot mixture. Taste for seasoning. Pour over beets. Toss. Add some fresh chopped parsley or basil or tarragon and toss again. Let chill for a bit to allow the flavors to mingle.