If you saw this table loaded with gorgeous produce, could you pass it by? I couldn't either and found myself buying a bunch of golden beets because I'd never tried them before. I got them home and didn't know what to do with them but what I knew was that I wanted to taste the beets, and not mask their flavor. Here's what I ended up with:
Golden Beet Salad
Wash one bunch of beets (about 5) and wrap in foil; roast at 400 degrees for 30 minutes or until soft; let cool. Peel off skin and chop the beets into 1/2 inch cubes. Chill. While the beets are chilling, make a simple vinaigrette out of 1/4 cup oil, 1/4 cup white wine vinegar, 1 tsp. fresh lemon juice, 3 Tbsp. chopped basil, 1/4 tsp. sugar, and salt and pepper to taste. Whisk until it's emulsified, then toss with chilled beets. I happened to have some leftovers from my foray into cheesemaking, but you can use 1/2 cup of crumbled feta.