Food · The Lion Chef
Food
Golden & Red Beetroots
Spiced golden and red beetroots with citrus, butter-roasted walnuts, and fresh tarragon.
- Time
- 1 hour 15 minutes
- Yield
- Serves 6
- Level
- Intermediate
Behind the recipe
A little story before we cook
Beetroots are remarkable vegetables: earthy, colorful, nourishing, and far more versatile than they first appear. Cooking the red and golden roots separately preserves their vivid colors, while citrus, warm spices, walnuts, and tarragon transform them into an elegant composed salad.
Method
Make it
- 01
Cook the beetroots
Trim and scrub the beetroots. Place the red and golden beets in separate saucepans with their respective juices, water, sugar, and spices. Bring to a boil, cover, and simmer for about 40 minutes, until tender. Drain each color separately, cool under running water, and slip off the skins. Reserve the cooking liquid for a Beet Mojito if desired.
- 02
Roast the walnuts
Melt the butter in a skillet over medium heat. Add the walnuts, salt, and pepper and keep them moving until evenly golden. Transfer to a plate and drain any excess butter.
- 03
Prepare the citrus
Segment the orange, lime, and blood orange. Squeeze the membranes over separate bowls: combine the orange and lime juices in one, and keep the blood-orange juice in another. Season both lightly with salt and pepper.
- 04
Dress and plate
Spiralize or thinly slice the cooled beets. Dress the red beets with the blood-orange juice and the golden beets with the orange-lime juice. Let them marinate briefly, drain, and arrange the two colors side by side. Finish with citrus segments, butter-roasted walnuts, fresh tarragon, salt, and pepper.
Lion Chef note
Always prepare the two colors separately—the red beet juice will stain the golden beets immediately.
Beyond the recipe
The story that stays with the dish
The recipe gives you the method. This is the context, point of view, and practical detail that make it distinctly The Lion Chef.
Why this one matters
Beetroots are remarkable vegetables: earthy, colorful, nourishing, and far more versatile than they first appear. Cooking the red and golden roots separately preserves their vivid colors, while citrus, warm spices, walnuts, and tarragon transform them into an elegant composed salad.
The detail that makes the difference
Always prepare the two colors separately—the red beet juice will stain the golden beets immediately.