Whether you grew them yourself or bought them at Costco, by cooking 2 different coloured beets at the same time you can create a museum worthy salad or side dish.
I don't mean to toot my own bicycle bell here, but I've invented something fantastic. This isn't like the time I thought I invented quesadillas.
Like most inventions ombre beets were an accident.
In the year 2010 I cooked some beets as I always do - by roasting them in the oven wrapped in tinfoil. I used both gold and red beets in the same tin foil packet. When I unwrapped the tinfoil and popped the skins off with a paper towel I saw the yellow beets were now tinged with red. They sort of looked tie-dyed.
I've been doing them this way ever since.
The moment of slicing the golden beets is when you'll WOW.
My invention will probably sweep the nation, so prepare yourself. I may be unable to post for the next few weeks due to the onslaught of magazine, radio and television interviews coming my way. I may even end up on the cover of Vogue.
You can either serve them immediately with the subtle wash of red beet as they come out of the oven, or you can soak the golden beets in the red beet juice from the tinfoil packet.
Just pour the juice into a bowl and add your golden beets, then swirl them around to evenly coat them. Leave for 15 minutes, stirring them around the odd time to absorb the red beet juice. You can also put them in the fridge like that overnight for a cold beet salad with even more ombre effect.
Ombre Effect Beets
An easy method to create a ombre or tie dye effect for beets.
Ingredients
- Red beets
- Golden beets
Instructions
- Wrap however many beets you want, making sure you have both red and gold in 2 layers of tinfoil. Make sure steam can't escape and there are no leaks in the packet.
- Roast in a 425 degree oven for 45 minutes - 1 hour. I just place the packet directly on the oven rack.
- When beets are done remove them from the oven and let them sit in the packet until they've cooled slightly. Be careful when opening the tinfoil it will release a lot of steam.
- Using a paper towel grasp each beet and slide the skin off.
- Toss all the beets together and serve whole for a surprise, or sliced for artistic effect.*
Notes
*For a deeper ombre effect, save the red juice in the tinfoil packet and pour it into a bowl or other container. Place the golden beets in the juice and toss to cover evenly. Refrigerate overnight.
Use cold for a beautiful beet salad or hot for an artistic side dish.
What's so fantastic about this technique is that you don't have to do anything more than what you already do when you cook beets. You just make sure your beets are 2 different colours.
The longer they marinate the further in the red will bleed.
24 hours soaking
48 hours soaking
Obviously this works best with golden and red beets, but it will also make an ombre effect with beets that are different colours of red.
We're almost into pickled beet season by the way so if you always want to make them but also always forget try my pickled beet recipe this year. It's good. It's really good. I use them to make this beet salad all year long.
O.K., I know you've been waiting this whole post to tell me how beets are gross and taste like dirt. Have at it.
Your genius never ceases to amaze me, Karen.
This is a beautiful way to add some extra glitz to my salad bowl. I didn't even know I needed this until now. You rock 🥇
I can't wait for your Vogue cover!!
They really look remarkable. I plan to wear them as pasties for the cover. ~ karen!
Have a blast with the pink food project, then. I took care of my grandson from birth till the pandemic hit (when he started middle school), and I'm the same kind of grandmother -- we didn't need a lot of rules because the darling boy just understood the few there are were serious. I still had a few times when I got surprised by not anticipating what a curious kid was going to try with something that seemed obvious to me. He's a wonderful 15-year-old now and all the fun we had with "experiments" in my kitchen and my garden are fond memories for both of us. Glad to see you and yours are getting the best time, too!
I discovered this little bit of magic the same way you did -- I was too lazy (and frugal, but mostly lazy) to wrap two separate packages in foil when I was roasting a few golden and red beets in the oven. When I initially took off the skins, I was disappointed that the lovely golden ones had been made not-quite-red. But then when I sliced them I found what you did -- a gorgeous multicolored beet that looked so good on a plate along with the deep red ones. But, since I don't remember how many years ago that was, I'll let you claim the invention because you are the one who introduced it to the world while I just kept it to myself to impress my very small circle of friends. Your generosity should be rewarded.
It does make me laugh that a nice Canadian girl like you thought you invented quesadillas. I grew up in Southern California and I know for a fact that Mrs. Vasquez, the mother of one of my best friends, invented them. 😉
I did consider the stain issue as it could be horrible - but I live in a MIL suite with my daughter and her kids. They grew up around me and my ways and I never allowed them to be too 'wild'. Since I babysit them while their parents are at work, they know I mean business and that is a blessing - I know I wouldn't be able to raise them as my own if they lived far away and I didn't see them often. So I am pretty sure there would be no issue with the spray bottle or they'll find they have an issue with me - LOL.
Hey Karen! Not sure the link to your beet salad recipe is working. I get a message that it "can't be reached" and to check if there is an error in the https. I'm sure the recipe is delicious, however.
Fresh peaches could probably look even prettier if they took a dunk in beet juice. I'm trying to think of all the things that would work for an Artful Karen salad. Oh, I just bet boiled eggs would look pretty along with some tiny new potatoes. This is going to be fun THANK YOU! Maybe pickled carrots or even sliced cukes could take a dip. Now I'm really thinking - how about a light spray on white bread roll ups with salami and cheese inside - imagine a sprinkle of paprika. My grands would have fun with this. I'll just keep a spray bottle in the fridge so they can spray their oatmeal or milk or mashed potatoes. Just a spray can't possibly make it taste 'off' - can it?
What great ideas!
I'm a grandmother, too, and I'm thinking giving a spray bottle of beet juice to kids is asking for red stains all over the kitchen, dining room, clothes, and anything else they manage to bless with this special treatment. I will concede, though, that your grandchildren are tamer and more coordinated than mine. It also wouldn't be a problem if all your rooms and clothing are red, so if yours are, it will be such fun for them with no grief to you at all. I hope it works for you!
I hope you do end up on the cover of Vogue. I see you wearing something glamorous, kissing a perfectly shaped beet. Beautiful! :)
I'll let the art director know. ~ karen!
We have a friend who grows beets in the community garden and usually gives us some - hope she does again this season. I'm the only one who likes them so I don't process a lot of them but I'm always glad to receive a nice gift like beets - love them pickled. Never tried this though and what a beautiful salad it makes! While I'm no- where close to vegetarian, I would much rather have veggies than any sort of meat. A salad the size of my head is my go-to lunch any day!
I just got my second planting in a few days ago so I hope they have enough time to grow. ~ karen!
Happy to oblige a lovely lady - Beets are gross and taste like dirt. I try them every decade or so and come to the same conclusion. Sorry
Oh I do love this idea for beets! And thanks for tip on reviving markers! I am in the middle of a project and my purple marker is pooping out.
Thanks Monica. It works best if you pierce the beets with a fork or knife midway through baking them. Lets the juice seep in. ~ karen!
Love this!! What a unique idea. So beautiful!