I only grew to love beets as an adult. I’ve been a little more experimental with food these past few years, and now I love when the beets hit the farmers market – I could eat them every day, and I love to juice them with an apple, lemon and ginger for a powerful kick of nutrients.

This weekend, I picked up two bunches (one red and one white) at the farmers market in Wauwatosa. Then I stopped into Oro di Oliva and went a little nuts. Here’s what resulted:

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Roasted Beet Salad

2-3 beets
Salad greens
Goat cheese
Candied walnuts
Lemon infused olive oil (Oro di Oliva)
Fig balsamic vinegar (Oro di Oliva)
Salt and pepper to taste

Wrap your beets in tin foil and roast in 350 degree oven for 1 hour. Let cool and chop. Top your greens with the chopped beets, some goat cheese and walnuts. Whisk about 1 tbsp.of oil and 1 tbsp. of vinegar with salt and pepper to taste. Pour over salad and enjoy!

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Pink Orzo Salad
(makes 3 servings)

5-6 beets
1 c. Whole grain orzo pasta, cooked to package instructions
1 med. sweet onion
1 can sliced water chestnuts, drained
3 tbsp. lemon olive oil (Oro di Oliva)
3 tbsp. lavender balsamic vinegar (Oro di Oliva)
Salt and pepper to taste

Wrap your beets in tin foil and roast at 350 degrees for 1 hour. Let cool, peel and chop. Add chopped onion and water chestnuts to bowl. Whisk oil, vinegar, salt and pepper together and pour over. Mix until coated.

I think some feta cheese would really make this dish – salty and creamy with the sweet beets and textures of the dish. I didn’t have any feta, and I promised my trainer I’d cut my cheese habit. But you don’t have to. Someone tell me how it is with cheese!

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