This year we are growing Chioggia beets in the garden. There are various sorts, golden ones as well as pink and white ringed ones. They have a milder flavor than the traditional red beets and the colors add a new dimension to many salads. Sliced very thin, they are lightly crunchy, with the dressing adding nutty and sweet citrus flavors to round out the salad.

Serving Size: 4

Ingredients:

• 2 Chioggia beets, washed, peeled and sliced very thinly
• few small salad leaves
• 3 Tbs. walnut oil
• 1 orange, juiced
• salt and pepper
• Italian herbs
• 1 tsp. agave or maple syrup
• 1/4 cup chopped walnuts

Directions:

1. Wash and peel the beets.
2. Using a mandolin, very thinly slice the beets.
3. Arrange the beets decoratively on individual plates.
4. Place a few lettuce leaves in the center and add a few walnuts here and there on the plate.
5. To make the salad dressing:
6. Mix the walnut oil, and the freshly squeezed orange juice together.
7. Add the Italian herbs, salt and pepper.
8. Add a teaspoon of agave or maple syrup to bring out the flavors.
9. Add the chopped walnuts.
10. Drizzle the salad dressing over the beets.