Beet Salad

Beet Salad

I've been craving beets lately.  Something about the sweetness of them that has had me thinking of them non stop.  So I decided to create my take on a beet salad.

The local market had beautiful gold beets along side red ones.  Having only had gold beets once, as part of a very expensive meal, I was curious about them.  I wanted to compare them side by side with their red counterparts.

I ended up making putting the following ingredients into my beet salad:  gold and red beets, hard boiled egg, cucumber, and queso fresco.  I used parsley and some roasted sunflower seed oil to tie it together.  I originally had a few more ingredients that I wanted to add, but decided they would take away from the simplicity of the salad.

Overall, I am pretty happy with the outcome.  The salad turned out a cohesive and well balanced as well as tasty.  The sweetness of the beets was balanced with the saltiness of the queso fresco.  The overall mushiness of the other ingredients was offset by the crunchiness of the cucumber.  As for the comparison, gold beets are very similar in taste to red ones, maybe just a bit less sweet.