This is a super simple salad to celebrate spring, with a perfect combination of flavors: sweet beets, fresh young favas, salty cheese and mint. It makes great use of beets, these beautifully colored red, golden or pink roots that are a CSA box staple frequently just too sweet to be much good in many other dishes.
We served it with grilled steak and another Deborah Madison recipe, Mustard Greens Braised with Ginger, Cilantro, and Rice from Local Flavors, p15. I love this mustard recipe, my daughter has eaten it since first bite and my son, who has the same "I don't eat green things" policy as many other children his age, actually gobbled it enthusiastically once we convinced him to try a bite.
Thanks to twitter pals @mrsluna for suggesting the steak, @EatYourBooks for helping me sort things out after I misplaced my notes on which recipe I'd bought the cheese for and @HoneypieCooking for her creative hotdog idea. I'm keeping that one in mind!