Beets in Vinaigrette

Some of the produce we get from the farm is far better than what you find at the grocery store. Beets are one of those things. I am not even sure what type they are. They are kind of swirly red and yellow and the inside. They are much less messy to handle than normal red beets and so mild in flavor.

I used them (along with orange and yellow CSA carrots) to make Roasted Beets and Carrots with Cumin Vinaigrette, Chickpea Purée, and Flatbread from Epicurious:

Read More http://www.epicurious.com/recipes/food/views/Roasted-Beets-and-Carrots-with-Cumin-Vinaigrette-Chickpea-Puree-and-Flatbread-236172#ixzz1lYRpFhmq

I would be interested to see how the recipe does with grocery store beets. But I probably won't get around to testing it, as the grocery store carries fresh, happy beets at the same time of year as we get them from the farm. And the farm beets are so vastly superior, I don't see myself buying beets.