Tender Beautiful Beets

Start with a bunch of beautiful mixed-color baby beets from the Farmer's Market.  Scrub these well, quarter-lengthwise and simmer-steam, covered in a little water.  Cook for 10-15 minutes or until a fork inserts easily.  Rinse with cold water, peel off skin by just rubbing.  Leave quartered or cut those in half horizontally.

Put in a small-medium size bowl.  Drizzle with a couple tablespoons of Maple syrup, then pour about 1/2c of your favorite vinegar and oil dressing over the lightly cooked beets and toss several times.

I made a quick dressing with equal parts e.v.o.o. and Fig Balsamic vinegar, and 1/4t of my Rosemary Seasoning.  Chill (and stir-toss to coat, several times) for a few hours.  Serve as a chilled side-dish.  These would also be really delicious on a bed of mixed greens with crumbled Feta (or Blue Cheese) as a quick Feta-Beet Salad.  Oh, don't forget the greens.  Cut those off before cooking the beets, put in a little vase with cool water.  Cook these separately. . .Mmmm, tastes like. . .Spinach!  Gotta love beets!  :o)  . . .  Lin