Last week, I posted this on how to cook beets. Since I still can't get enough of beets but want to make sure I mix up their preparation enough so I don't get sick of them, I tried out a beet carpaccio with finely sliced golden and candy striped beets. The results were pretty enough to eat....
1 beet, cooked and sliced thin with a mandoline
good olive oil (mine is Ojai Olive Oil - found here)
juice of 1/2 lemon
salt and pepper to taste
fresh parsley, chopped