I recently had the opportunity to spend some time in Raleigh-Durham and had a really great dinner with friends at a popular local restaurant with a highly acclaimed up-and-coming chef. One of the courses included a beet salad and, while I had not really been a big fan of beets in the past, the salad blew me away and changed my opinion completely. While everything they served was very good, the beets were really special. That meal, combined with the really wonderful health benefits of beets and the fact that they are in season now, inspired this dish.
