By Megan Winfrey

If there isn't an entire cookbook dedicated to beets already, there should be. Hailed by Tom Robbins and others as "the food of the gods," this little root is so darn versatile - and one of the healthiest vegetables on the planet. Betalains, a form of phytonutrients found in beets, provide antioxidant, anti-inflammatory, and detoxification support. And whether you're blending them into a sauce or roasting them with herbs, that earthy sweetness will shine through in the best way. This recipe is super simple and stars chioggia and golden beets, which bring a mild sweetness and (obviously) gorgeous color.

Beet "Carpaccio"

• 2-3 each of small-medium chioggia and golden beets
• Drizzle of olive oil
• Salt and pepper
• Juice of half a lemon
• 3 tbs. capers, chopped
• 2 tbs. mint leaves, chopped
• Greek Yogurt for garnish

Preheat the oven to 400 degrees.

Wash and scrub the beets and pat dry. Lay them on a sheet of foil, then drizzle with olive oil and season with salt and pepper. Wrap the foil into a packet, place on a baking sheet, and roast the beets for 40-45 minutes.



Once done, remove the beets from the oven and let them cool to room temperature. Next, chill them in the refrigerator for a few hours, or until cold to the touch. Remove the chilled beets from the fridge, and using a dish rag, peel them by rubbing the dish rag over the beets. The skin should peel away easily. Next, slice the beets thinly with a mandolin or a sharp knife- then arrange them on the plate however you like. Once the beets are arranged, drizzle with olive oil and lemon juice and garnish with the capers, mint, and Greek Yogurt. Serve immediately.