Hey Michelle Obama! Way to turnip the beet!

Here are five recipes to help you turnip the beet in your kitchen.

4. Roasted golden beet salad

Kitchen Report
Golden beets are sweeter than regular beets and go nicely in salads and soups.

By Kendra Nordin, Kitchen Report

Serves 1

Two golden beets, scrubbed and chopped in 1/2 inch cubes
1 tablespoon olive oil
Salt and pepper, to taste
1/4 cup slivered almonds (or walnuts or pine nuts), toasted
1/4 cup dried cranberries
1 tablespoon goat cheese (I used one flavored with sundried tomatoes and basil)
Lettuce
Red wine vinegar, to taste.

1. Bring a salted pot of water to boil as you wash and chop beets. Hard boil the beets for about 5 minutes, until tender.

2. Turn the oven on to broil. Arrange the beets on a baking sheet and brush with olive oil. Roast beets until just beginning to brown, about 3 to 5 minutes.

3. Remove from oven and season with salt and pepper. Stir almonds (or walnuts or pine nuts) over medium high heat until golden, you will not need additional oil to toast the nuts.

4. Layer a salad bowl or plate with lettuce, add roasted golden beets, almonds, dried cranberries, and dab with goat cheese. Drizzle with olive oil and red wine vinegar.

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4 of 5

Dear Reader,

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If you were to come up with a punchline to a joke about the Monitor, that would probably be it. We’re seen as being global, fair, insightful, and perhaps a bit too earnest. We’re the bran muffin of journalism.

But you know what? We change lives. And I’m going to argue that we change lives precisely because we force open that too-small box that most human beings think they live in.

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We have a mission beyond circulation, we want to bridge divides. We’re about kicking down the door of thought everywhere and saying, “You are bigger and more capable than you realize. And we can prove it.”

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