By Chris Garbutt
Before we get too deeply into the fall, let’s take a look at the red sensation — beets.
1. A recipe for Beetroot and Potato Salad.
2. Keep it simple: a Beet & Chevre Salad.
3. Nothing better than borscht: Svalbard Beet Soup with Goose Stock.
4. Try it raw: Grated Carrots & Beets.
5. Make it pink: Beet Gnocchi.
Photo by Flickr user Ayala Moriel used under a Creative Commons Licence. Check out her beet salad recipe.
By Chris Garbutt
It’s been a fun summer of blogging here at Pan Magazine. Here are our five most popular links of the last four months:
1. A Capital Berry – My love letter to strawberries in season.
2. Five Delicious Newfoundland Dishes – A selection of the best from the rock.
3. Ten Reasons to Love Chocolate: A Healthy Passion – One of our favourite books this summer, on an ingredient we can enjoy year-round.
4. Magic Gnocchi Night – An Argentinian tradition.
5. Eat Local, Save the Environment a Little – Turns out red meat is more environmentally damaging than food that comes from thousands of miles away.
Pan Magazine 
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