I’m still playing with beets (beetroot).
I’m struggling to keep myself interested in the kitchen while waiting for summer cooking to start.
So I play.
We loved this – light enough for spring.
Beet Cakes with Goat Cheese and Spinach Salad
Total time: 30 minutes
- 1 1/2 cups shredded, cooked red beet
- 1 egg, beaten
- 1 tbs Dijon-style