Chioggia (or candycane) beets show a gorgeous pink-and-white bull’s-eye when sliced, but the colors fade when the beets are cooked or pickled. This makes chioggias a perfect candidate for eating raw, as in this salad.

3 medium beets, sliced as thin as possible (use a mandolin, if you have one)
1 orange, zested and then supremed (rind, pith, and membranes removed), juices reserved
¼ cup roasted or steamed edamame
2 oz. soft goat cheese
2 Tbsp. extra virgin olive oil
1 Tbsp. Lemon juice
Salt and pepper

Whisk the reserved orange juice, lemon juice and a pinch of salt together until salt dissolves. Continue to whisk while drizzling in olive oil.

Toss beets with dressing.

Arrange all of the remaining ingredients on a platter and top with extra dressing and fresh black pepper as desired. Enjoy!