This recipe is courtesy of Gabrielle Langholtz.
- 1 large beet with a very pointy bottom, top trimmed
Using a paring knife cut a V-shaped notch in the top of the beet so it resembles a heart. Bring a small saucepan filled with water to a boil. Fit a medium saucepan with a steamer basket and add beet. Cover and steam until fork tender. Remove from heat and let beet cool slightly. Remove skin and thinly slice beet crosswise on a mandoline. Use your prettiest slice as garnish.