A bulb for inspiration

If beets make you think of slimy red circles bleeding on your plate, please reconsider. Baby beets are abundant in the spring and are a completely different experience. These young root veggies come in a bevy of colors, from rich golden yellow to pink-and-white striped. Choose firm bulbs with sprightly greens, then cut off the greens and sauté them just to wilt. Roast the beets with a coating of oil—no peeling necessary—and cut them into wedges. Toss with the cooked greens, toasted walnuts, spring onions and goat cheese with a light champagne vinaigrette.