I just love beets. The redheaded stepchild of the root vegetable family, beets are often overlooked and underappreciated.  These firm golden to violet colored beauties are packed with potassium, magnesium, fiber, phosphorus, iron; vitamins A, B & C; beta-carotene, beta-cyanine; folic acid. They are natural antidepressants and mood elevators too; all the benefits of chocolate without the damage to your waistline.

Recipes abound for beets but this is a winter favorite of mine.  Give it a try 🙂

Its easiest to use a mandolin to shred but this can be done with a knife  Boil or roast four medium sized beets. Peel while still warm then refrigerate until cool. Shred the beets into small strips and toss with a tablespoon each of olive oil, balsamic vinegar and honey. Add a sprinkle of black pepper and salt. stir gently to incorporate ingredients. Crumble an ounce of chevre (soft goat cheese) over the top and serve.

Can you “beet this”?  Share your beet recipes in the comments!