As if they weren’t already wonderful enough roasted and tossed into a salad! Those little beets you get in the summertime, red or chioggia, don’t need any cooking at all. All you have to do is peel them and grate them on a box grater. 2 small beets for 1 big salad – I use arugula or little gem for greens, cucumber, shallots, goat cheese, toasted walnuts. You can see how I made the first beet salad here. Just substitute grated raw beets for the cooked. Now that’s fast.
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