AllRecipes.com and MarthaStewart.com offer recipes for golden roasted beets. AllRecipes.com offers a recipe for preparing roasted golden beets as a side dish, while Martha Stewart's recipe combines them with other ingredients for a roasted golden beet, avocado and watercress salad.
For golden roasted beets as a side, set the oven to 425 degrees Fahrenheit to preheat. Peel and cube 4 beets into 3/4-inch pieces, and toss them with 2 tablespoons of olive oil and 1 teaspoon of dried thyme to coat. Spread the beets on a parchment-paper-lined baking sheet, and sprinkle a pinch of sea salt over them. Bake the beets in the oven for 10 to 20 minutes or until tender.
To make a salad featuring golden roasted beets, set the oven to 425 degrees Fahrenheit to preheat. Prepare 1 bunch of baby golden beets, approximately 12 ounces, by trimming and scrubbing them. Line a sheet of aluminum foil with parchment paper, and place the beets on the parchment. Drizzle 1 tablespoon of extra-virgin olive oil over the beets, and fold the foil and parchment to create a sealed pouch. Bake the beets for 30 minutes or until tender.
Allow the beets to cool, and then skin and quarter them. Combine the beets with 1 bunch of watercress, 2 thinly sliced radishes, 1 sliced avocado and 1 tablespoon of diced chives. Season the vegetables with salt and pepper to taste. For a dressing, combine 1 teaspoon of red-wine vinegar with 1 tablespoon olive oil, and drizzle the mixture over the salad. Top the salad with 1 ounce of soft-ripened goat cheese to serve.