Looks like potatoes (but they're golden beets)

Golden beets are at the farmers' markets and I bought a couple of bunches last week to make a salad. Treat them like potatoes (beets have half the calories), and sprinkle sparingly with olive oil, generously with vinegar, and add red onion and fresh herbs. Delicious with grilled fish and chicken.

Golden beet salad
Serves 8

2 bunches golden beets
Salt and pepper, to taste
2 tablespoons olive oil
3 tablespoons white wine vinegar
1/4 red onion, very thinly sliced
2 tablespoons chopped fresh herbs (parsley, mint, thyme, oregano)

1. Trim the leaf and root ends from the beets and scrub them. In a large saucepan, combine the beets, a generous sprinkle of salt, and water to cover by 1 inch. Bring to a boil, lower the heat, and simmer for 30 to 40 minutes or until tender when pierced with a skewer.
2. Transfer the beets to a bowl and leave to cool. With your fingers, slip off and discard the beet skins. Cut the beets into 1 1/2-inch chunks. Transfer to a clean bowl.
3. Sprinkle with salt, pepper, oil, vinegar, red onion, and herbs. Taste for seasoning and add more salt and pepper, if you like. Sheryl Julian