Here’s to beets making a comeback…they are so easy to grow and very nutritious.   In this recipe the beets are crisp because they are raw, and flavorful from the marination.

Marinated thinly-sliced beets–made with the slicing side of a grater–are a colorful addition to a green salad. Endive instead of spinach is just as good in this recipe. Garnish with mild soft goat cheese for contrast.  The beets don’t need to be cooked; they are marinated in balsamic vinegar and herbs for at least a day and can be kept in the refrigerator for several days. Once the salad is made, strain some of the marinade and use with olive oil for dressing.

2 medium-sized peeled red beets, thinly sliced

1 Tbsp. honey

1 Tbsp. fresh chopped chives, or 1 tsp. dried

1 tsp. fresh thyme leaves, or 1/2 tsp. dried

1/4 tsp. ground cloves

1 large clove garlic, crushed

1/2 tsp. sea salt

freshly ground black pepper

balsamic vinegar

4 cups of baby spinach leaves or young endive leaves, washed well and drained

1/2 cup chevre or other mild, soft cheese, broken in pieces

1/3 cup extra-virgin olive oil

Place the beet slices in a quart-sized glass bowl that has a lid. Add the herbs, garlic, salt, pepper and mix well. Stir in the honey. Compress the beets into the bottom of the bowl with a spoon. Pour enough balsamic vinegar into the bowl to just cover the beets. Cover with the lid. Refrigerate at least 8 hours. Stir the beets up a few times if possible during the marination.

Place spinach or endive leaves in a mixing bowl.  Add equal parts olive oil and marinade liquid (1/3 cup of each) and toss well. Place in individual bowls. Garnish with plenty of beets and cheese.

Serves 4