I went to the Greenmarket this past week and found golden beets, which is not something I encounter often. So I bought a bunch and finally got around to roasting them. I love beets and so happened to also have some red beets left over as well.

I wondered what I should do with all these beets. Well, as it turns out, today was a pretty hot day and I just didn’t have the energy or desire to do too much food prep.

So I pulled out my mandoline and just sliced these little jewels up. My mandoline is old and cheap and it sucks, so I didn’t really get nice clean edges. But it didn’t matter. Some extra virgin olive oil, sea salt, freshly ground pepper, and thinly sliced red onions (which I also got at the Greenmarket), and I had a simple, flavorful, and attractive light summer dish. The herbs from my garden and a few olives topped it off.

Do not discard the leafy greens. Those are amazing sauteed in olive oil and garlic. Trim off the tough stems. Fill a big bowl with cold water and soak the leaves for about 15 minutes (swish them around a couple of times). Lift the leaves out of the bowl and place them in another bowl. Repeat this a couple of times until you feel the leaves are clean. Saute garlic in olive oil, sprinkle in some paprika, then add the greens and some salt. Cover and cook over medium heat until wilted, about 10 minutes. This is both delicious and nutritious—they contain antioxidants, vitamins B6 and A, calcium, and they help fight osteoporosis and Alzheimer’s Disease. The beets themselves have vitamin C, magnesium, potassium, folate, and manganese. They help prevent prevent anemia, build muscle and maintain nerve function, build bone strength, regulate blood sugar levels, and promote a healthy immune system. And its betaine, an amino acid, helps fight against colon and stomach cancers.

Red & Golden Beet Carpaccio

2 large red beets
2 large golden beets
1/2 small red onion, thinly sliced
2 tablespoons extra virgin olive oil
Sea salt
Freshly ground pepper

Preheat oven to 400 degrees F. Wash and trip beets (snip off long roots and cut off stems). Wrap beets up tightly in aluminum foil and place on a baking sheet. Roast until tender when pierce with the tip of a knife, about 45 to 60 minutes. Remove from oven and unwrap. When cool enough to handle, peel off skin with the help of a paring knife.

Using a mandoline or sharp knife, slice beets as thinly as possible. Arrange on a plate, along with the red onion. Drizzle olive oil over the top. Season with salt and pepper.

Add olives, herbs, or any other seasonings you’d like.

Serves 2.