Amanda is a co-founder of Food52.

added over 2 years ago

Are the beets roasted? If so, how about roasted apples?

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melissav added over 2 years ago

roasted sweet potatoes

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betteirene added over 2 years ago

If your salad uses beets for their pop of color as well as their flavor, carrots come in some of the same colors--purple, magenta, red, yellow--and their flavor isn't as earthy as that of beets. Check a farmer's market or a neighbor's garden--rainbow carrots aren't usually carried by chain groceries.

The purple ones are best served raw--the color fades to an unappetizing shade when boiled or when dressed with anything that's acid-based. (I once garnished a bowl of cole slaw with curls of purple carrots, which turned the dressing a shade of magenta more suitable for a beautiful sweater than for anything edible.)

Or try the recipe with baby golden beets, which are much sweeter, less earthy and less messy than regular beets

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foodfighter added over 2 years ago

My favorite substitute would be celeraic (celery root)

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