People often complain about beets, but I’ve come to see that it’s their combined earthiness and sweetness that makes them seem problematic. The trick is to always include a little acid with beets, whether they’re served as a cooked vegetable, or in a salad or soup. A bit of citrus or vinegar unifies those sweet and earthy flavors into an appealing whole.
Beet Salad with Avocado, Arugula, and Goat Cheese
Serves 6 / Prep tips: This is a versatile salad, so improvise with different ingredients and cheeses, such as nuts and feta. A mixture of beet colors makes a gorgeous dish, but separate reds until the end to avoid staining the others. Whether large or little, beets taste about the same. Large ones just take longer to cook. View recipe.