We’ve been getting a lot of (local, organic) beets from Transpire Organic. Some I’ve used to make pickled beets, the rest we’ve been using to make salad.
Cooked beets, sliced
For the dressing:
Red wine vinegar/lemon juice/lime juice (I did some experimenting with these, all worked out well)
Olive oil or grapeseed oil
Salt and pepper
Lay the sliced beets on a bed of arugula. Crumble some goat cheese on top. Serve with dressing on the side. Voilà! Simple, fancy-looking, and refreshingly delicious salad!