Beets. I've loved beets since my grandmother shared them with me some random Saturday (I think - does it matter?). I love them shaved, or roasted, or boiled, or slivered into salads. I'm the weirdo who gets a handful at the salad bar and stains the plate with their gorgeous, earthy sweetness.

Once upon a time in the land of dorms and dining halls, I was sick and my best friend decided to be nice and bring me a tray. A gleam in her eye as she presented the tray - mac and cheese, probably. Maybe a piece of chicken. And beets.

She thought it was a joke. 

I thought she knew me better than I ever had guessed.

This beet salad will turn naysayers into converts, even if just for how it looks!

Best Ever Beet Salad - serves 2-3

• 4 cooked beets (can use a can, a package of cooked beets you find at the grocery store, or you can cook them yourself.)
• 2 oz (about 3 handfuls) of baby arugula
• 3 oz goat cheese crumbles
• 3-4 TBS roasted pumpkin seeds
• 1/2 lemon
• 2 TBS olive oil

1. Layer the arugula on a platter or shallow bowl
2. Chop the beets into bite size pieces, then scatter them on top of the arugula.
3. Sprinkle the goat cheese on top.
4. Scatter the pumpkin seeds over it all.
5. Squeeze the half lemon evenly over the salad, then drizzle with olive oil

YUM!