A couple of days ago I bought a couple of bunches of beautiful yellow beets. I roasted them and lightly pickled them. I drizzled a very simple dressing of Hawaiian white honey, rice vinegar, and olive oil over the beets. I topped it off with some torn basil and some crumbles of a lovely, creamy chèvre (fresh goat cheese).
One of my very first posts concerned the roasting and pickling of baby beets. Have a look.
Roasted Beets Can’t Be Beat:
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