This week I made a Roasted Beet Salad as part of the Harvest of the Month for Glen Cove Schools, where I am the Farm-to-School Coordinator. I used a combination of Chioggia Beets (pronounced kee-OH-gee-uh), and Golden Beets, and made a light Balsamic Dressing for the salad. It was so beautiful, not to mention delicious!