The familiar beet-and-goat-cheese salad gets a fresh, vibrant update with Swiss chard and yellow and candy-striped beets tossed in a sweet, tangy honey-lavender dressing. Use a mandoline or other adjustable-blade slicer (or a sharp chef's knife) to thinly slice the baby beets.
Root vegetables are enticing, whether raw or cooked. In this dramatic tart, rounds of roasted red, golden and striped 'Chioggia' beets are shingled over ricotta and goat cheese, and sprinkled with fontina. Such mild cheeses partner well with beets; their creaminess carries the roots' subtle candied-but-mineral flavor.