By their very nature, beets are not boring, but sometimes they're served in uninteresting ways. Suzanne Landry is hoping to change that though. Suzanne, who wrote, appropriately, the passionate vegetable, told Tonia's Kitchen about her Tangerine and Beet 
salad. She starts with roasted or boiled beets, When preparing them, Suzanne says you shouldn't cut below the stem end, because doing that means flavor and nutrition fall right out. She says after cooking the beets, place into cold water, and the peel will come right off. Then, Suzanne says, toss those beets into olive oil to prevent bleeding, and combine them with sectioned tangerines. Toss it all together in Feta Cheese and fresh mint and serve. Not boring!
