Total Time
1hr 20mins
Prep 20 mins
Cook 1 hr

Tie-dyed baby beet salad with arugula flowers, sprouting pea shoots, and radicchio/kale slaw. See more of Chef Ariane's "In the Swing of Spring" menu here: www.kitchensurfing.com/menus/in-the-swing-of-spring-5330882da8779fb51700000b.

Ingredients Nutrition

  • 2 white baby beets
  • 2 red baby beets
  • 2 yellow baby beets

Directions

  1. Trim beets and slice into 1/2 inch thick circles, taking care to wipe down cutting board after each color.
  2. Steam each color beet separately until tender, about 20 minutes, either in a steamer or in one inch or so of water in a covered pot.
  3. Remove beets and let cool.
  4. Using an apple corer or other small device, remove a center piece from each beet. You can use any shape you choose.
  5. Place the center piece of one color beet into the hole left in another color, until you have used all beet slices.
  6. Refrigerate at least one hour and up to one day for colors to spread out and give a tie-dyed effect.