I have this new foodie obsession and it come in the way of bright pink beets. Oh my god, yum!! I always imagined them sweet and stayed as far away from them as possible. If only I'd know long ago how good they are. I now am making beet salads almost daily: most commonly with arugula, goat cheese and a touch of vinegar. But beet pasta dish that I found over at The Five Senses looks to die for. Wheat pasta, beets, butter, poppyseeds and chevre. YUMMM!
Find the recipe here.