My sister-in-law Katie served us these wonderful marinated beets at a picnic dinner before one of the Methow Valley Chamber Music Festival concerts. We were dining with our friends Harvey and Harriett and 3 of their friends. So besides Katie and her husband Rick, Mr. C. and me, we were a lively party of 9 enjoying dinner together al fresco. Each party had contributed a couple of dishes, so we had just a charming array of wonderful dishes from which to choose. Everything was delicious. But I think Katie’s beets were my favorite that evening. (I actually made quite a pig of myself, but that’s neither here nor there!)

And of course, the fact that these exquisite beets have to be prepared ahead of time was an added bonus for me. (As you know, I have a bit of a fetish for dishes that profit by some mandatory down time.)

Since this is the perfect time of year to find fresh beets at farmer’s markets, I decided to take the liberty and share Katie’s recipe with you. And do try to find at least 2 different colored beets when you prepare this dish. The presentation is marvelous if you mix red beets with yellow golden beets, for example. (And remember, points are given for presentation!)

So do your family, friends, and pocket book a favor and try some of these fabulous marinated beets while it is still “beet” season. There is just nothing finer than to cook up a veggie that until you touched it had only been touched once before when earlier that same day it had been snatched from its lovely organic hiding place in a garden mere miles away. (Sounds abusive doesn’t it? But you know what I mean.)

So thanks again for the recipe Katie, and thanks too for letting me share it with my readers. And for those of you who have not tried a beet since you were forced to eat pickled beets as a child, wake up and smell the Miracle Grow. Fresh beets are sweet and delicious, and made using this recipe, absolutely irresistible. You’ll thank me, I know you will.

• 1-1½ lb. assorted colored beets, as evenly sized as possible (4-7 beets)
• ½ tsp. grated lemon rind
• 2 T. fresh lemon juice
• 2 garlic cloves, finely minced
• ¼ c. chopped fresh Italian parsley
• ½ tsp. coarse sea or kosher salt, or more to taste
• freshly ground black pepper
• 1/3 c. extra virgin olive oil

Wash the beets, but don’t peel or even remove either end of the beet. (If the greens are still attached, cut them off about 1 inch from the beet, but don’t you dare throw them away. You cook those greens up at your earliest convenience!)

Place the beets in a steamer and steam them until they are fork tender, 30-40 minutes. (In other words, you stick them with a fork and the fork goes in easily and pulls out easily.) Remove the hot beets to a cutting board and let them cool about 10 minutes before cutting off both ends, peeling, and cutting them into 1/3-inch thick slices. Place in a covered bowl.

Meanwhile, whisk together the lemon rind, lemon juice, garlic, parsley, salt, pepper, and olive oil. When the beets are all sliced and still warm, pour the vinaigrette over them and gently stir until every surface is coated. Cover and refrigerate for at least 4 hours. Serve at room temperature as a side dish, or piled on lettuce or arugula and drizzled with the remaining marinade/dressing as a salad.