Tie Dyed Baby Beets Food

TIE-DYED BABY BEETS

Tie-Dyed Baby Beets image

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.

Provided by Ariane

Categories < 4 Hours

Time 1h20m

Yield 1 pound, 4 serving(s)

Number Of Ingredients 3

Ingredients

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

Steps:

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

Nutrition Facts :

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