I hate beets. Sure, I ate those round pickled beets in a jar when I was a kid, but as soon as I was a grown-up, I avoided them in all guises.
But I am at the Farmer's Market every week, and I am literally surrounded by beets - big beets, little beets, red beets, golden beets. I caved to the intense pressure and bought some. I was totally and completely wrong - it turns out I love beets. I have not tried the red ones yet, because I am so obsessed with these golden beauties.
Just look at them - I was cutting these up to roast, and ate a raw beet salad because they were just to beautiful to ignore. Just a little olive oil, lime juice, salt and pepper.
Then I roasted them, and ate a large plateful (No photo, because, well.....I ate them)
But I still had some left, so I made a chilled beet salad, and I am not sure it is going to make it until dinner.
2 c chopped roasted beets
1/4 c Thinly sliced red onion
1 orange, skin and white cut off, chopped
1 T balsamic vinegar
1 T olive oil
3 T salted sunflower seeds
Mix dressing and toss with remaining ingredients.
(the original recipe called for lettuce, but I just could not be bothered and didn't miss it).