Yesterday I ate with Ashley, my daughter, at Lula Cafe on Logan Square in Chicago. What I had was OK, but she had a Beet Bruschetta that was elegant in its simplicity & yet delicious. It reminded me of how much I love beets. Lula served marinated sliced beets on a lightly toasted multi-grain baguette that had a spread of Chevre, topped with arugula tossed in a balsamic vinaigrette.
Here's how I prepare beets for a salad or would for this bruschetta:
Take some beets, wash them & roast them in the oven just like a baked potato. Stick them with a fork to determine when they are done, remove them & peel & slice them when cool enough to handle & then drizzle them with a mixture of 1 or 2 tablespoons of olive oil, 2 or 3 Tablespoons of red wine vinegar, salt, pepper & Herbs de Provence. Spoon a little unsweetened yogurt on the top & you have a delicious salad.
Another favorite dish of mine using beets is Borscht. In the winter I love it as a hot soup in a rich beef stock with carrots, onions, garlic & a bit of thyme. During the summer I julienne the beets & serve the soup cold topped with sour cream or yogurt.