We harvested more beets and this time, tried eating them raw.  Their size and texture reminded us of the turnips we have been using in a current favorite salad recipe.  So we sliced them thin with a mandoline, combined them with the chopped greens (which have a texture and effect on the teeth very like raw spinach), and added crumbled goat cheese and walnut pieces.  Dressed with a simple vinaigrette augmented by honey, the beet salad was crisp and refreshing, a lighter summer version of a fall and winter classic.

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