We have an abundance of heirloom beets in the garden this month and we love to roast them with potatoes and carrots and also juice them in the mornings with carrot and cucumber. I was inspired to make something new with them and this raw carpaccio preparation did not disappoint. I love the flavor of pungent pickled beets so though a quick sweet and sour pickle of these paper-thin slices would give this dish a nice agrodolce quality, not overly tart with a bit of maple to bring out the beets own inherent earthy sweetness. I’ve had and made raw beet ravioli with raw nut cheese and thought a mixed raw nut lemon ricotta would pair nicely atop this salad. A little drizzle of your best extra virgin olive and aged balsamic, a sprinkle of Cyprus flake salt and black pepper, fresh basil and a light dusting of lemon zest bring the whole thing together nicely.