A couple weeks ago I shared how I make a weeks worth of lunch salads for my family every Sunday.  Well this week it was beet and goat cheese to compliment the base salad.

I was in the grocery store Sunday afternoon and saw these beautiful, dark red beets with bright green tops.  I stood there just staring at them, thinking about how I could use them when I hear a man say "just get them."  I ask, "Excuse me?"  And he proceeds to state, "You are looking at those beets the same way my wife looks at shoes."  I chuckled, plucked a bunch from the case and off I went . . . smiling.

Beets are a personal favorite, they are earthy and oh so colorful.  As a child, they were a summer staple in the fridge, pickled and paired with eggs in giant glass jars by both my mother and grandmother.  A quick and easy snack in the afternoon or a side to lunch.

For a quick salad addition, I simply tossed them with balsamic reduction, added a pinch of sugar and layered them on my salad with crumbled goat cheese and some black walnuts.

Enjoy!