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Golden beets

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recipe

Three types of beets combine to colorful effect in this delicious salad recipe from chef Dan Kluger. Also try: Peekytoe Crab Toast, Shaved Raw Summer Squash with Parmesan Dressing, Roasted Squash with Parmesan

recipe

Three types of beets combine to colorful effect in this delicious salad recipe from chef Dan Kluger. Also try: Peekytoe Crab Toast, Shaved Raw Summer Squash with Parmesan Dressing, Roasted Squash with Parmesan

recipe

The smaller the golden beet, the more tender, which is best if eaten raw. A mandoline or Japanese vegetable slicer is essential for slicing the beets as thin as possible. Of course, red, pink, white, and the two-toned Chioggia are perfectly acceptable here as well.

recipe

You can substitute two 16-ounce cans of whole beets for the fresh ones. Drain them and pat dry, then cut into wedges; continue with step 2. To remove beet skins, wait until the cooked beets cool, then rub off the skins using paper towels to protect your hands from the beet juice.