Can I just say – I love beets! There are people in my life that definitely don’t feel the same – I’ve heard at least one person say they taste like dirt. But I dunno, y’all – they definitely have that earthy thing going on for them but I still love them. I guess the difference to me is that they taste like GOOD dirt.  My favorite form of beets is this bright citrusy beet salad.

The goods:

Beets, boiled, peeled, and cut into chunks or big slices (If you don’t want to take the necessary precautions to avoid staining everything you own red/pink, you can absolutely use golden or chioggia (candy cane) beets – they’ll still taste the same!)

Oranges, peeled and cut into chunks

Some orange juice (if you cut your oranges supreme-style, which is cutting out the membranes, you can just squeeze the membrane and pulp – otherwise, bottled is just great)

olive oil (extra virgin preferred)

salt, to taste

The method:

Uh, just mix it all together.  It gets even better if it’s allowed to sit for at least an hour for all the flavors to blend – have you had a beet that’s got a little citrus infused into it? It’s pretty magic.

If your beets aren’t as sweet, you can certainly add some honey to the “vinaigrette”, but the salt will actually bring out some of the sweetness.  Remember, salt is a flavor enhancer – you don’t want your salad to be “salty” – you want it to be balanced!

Optional add-ins:

Toasted nuts

Thinly sliced onions or radishes for some crunch and some heat

Arugula or massaged kale

Goat cheese or feta

chunks of watermelon (for color-matching AND extra sweetness!)

Happy eating! (Happy beet-ing?)