So this post is my ode to the beet: a beautifully-colored, delicious, nutritious and versatile vegetable. I could eat (and have), the beet as is, roasted, but I prefer to dice it and put it on a bed of arugala with roasted carrots, toasted pecans and spicy Dijon vinaigrette. This salad is a fall favorite.
I next want to try this recipe for beet risotto (veganized, naturally). If a recipe calls for a beet, I am game to try it, and this recipe looks absolutely divine.