Diners are popular in New Jersey, where I grew up. Many were 24-hours and you could go anytime to get a hot, tasty meal from a very diverse menu! During the day through dinner, typically these diners would offer a complimentary cold salad bar with your entrée – or you could make the salad bar your meal. The selections would differ from place to place but one of familiar choice that I remember seeing was red beets!

In the past, I enjoyed the beets, but with all the other choices available, didn’t each them much. In the present, I’ve learned that beets are a nutritious ingredient and have made an effort to find ways to incorporate them into my diet more. When I first started cooking with beets, I would steam them and eat them just like that. Since then the recipe has had a hearty evolution.

Adding lean ground turkey increases protein content so I don’t get hungry as quickly. Also, the neutral taste and drier, leaner texture is perfect for minimizing meat fat while soaking up all the goodness from the other ingredients. Additionally, it’s a quick access, cold dish that can be enjoyed without reheating.