I carry no phone An aspiring Luddite In a wired world. Mastodon Verification Link	Jeff Berry is an early adopter of the Internet and the Web, a late adopter of Twitter, and declines to adopt Facebook. With the death of Google+, he migrated to the Fediverse. He admins a medievalist Mastodon instance. He hates cell-phones.

My CSA offers a winter storage-vegetable option, which, naturally, I take. There are all sorts of good things included in there: carrots, onion, potatoes, sweet potatoes, cabbage and squash. And beets. I like beets, but they can be a bit tricky. Not only do they turn everything red, but their sweetness means you can't always just substitute them straight across for, say, potatoes. This means I'm always looking for new and interesting things to do with beets.

As is the case with beets, I like horseradish, but ofttimes find myself looking for new things to do with it. Horseradish slaw is favorite chez nous, but sometimes it's nice to do something else. Do you see where this is going?

• 3 medium-sized beets
• 1 Tbs of prepared horseradish
• a cube of feta a couple of inches square
• an avocado, if you like
• perhaps some salt and pepper

Peel the beets and cut them into small cubes, 1/2" perhaps. Put them into a bowl, crumble the cheese on top, add the horseradish and mix well. Depending on how salty your cheese is, you might need to add salt. I like to add pepper, as well.

Optionally, you can cut up an avocado and add it to the mix. It gives it a nice contrast of textures. Again, you may need to adjust the salt and pepper.

And, of course, you can adjust the amount of horseradish up or down, according to your taste and the strength of the horseradish.

For variety, the next time I make this, which will probably be soon, I'm going to use larger beets, and just slice them. I'll mix the cheese and horseradish into a paste and put it on top, or even between, slices of beet.