Grab your beet [or beets if you're cooking a few to nosh on throughout the week!] and get cooking! I'll post my two favorite cooking methods and let you decide which you use! Roasting is great if you're head over heels for roasted veggies and boiling is perfect for a hot summer day where you don't want to heat the kitchen to sauna-like proportions. See post below for both techniques.

While your beets are roasting in the oven or boiling away on the stove, make your garlic spread. Combine minced and smashed garlic with a pinch of salt, olive oil, oregano, and parsley. Whisk and let it sit so the herbs and garlic infuse into the olive oil. This also makes a stellar dip for crusty baguettes.

Preheat your oven or toaster oven to 350 degrees F and spread the garlicky herbed olive oil on your naan before you attempt to drink the entire bowl.

Top with half the feta or goat cheese and add your beets and half of the sliced tomatoes.

Bake for about 15 minutes, directly on the rack, until the crust is golden and crisp.

Top with arugula and remaining tomato and feta and drizzle with a hearty tablespoon or so of sweet balsamic reduction.

Dig in!