If Dwight K. Schrute had written a cookbook, it would have been this one. Get ready to settle in for a stay at Schrute Farms Bed & Breakfast with Beet This. Written by three superfans of the hit TV show The Office, this new cookbook features rustic and hilariously beet-heavy recipes that everyone’s number one Assistant to the Regional Manager would approve of. 

Try this delicious Swiss Beet Salad recipe from Beet This before heading over to order your very own copy here! 

Swiss Beet Salad

Beet farming is an imperfect science, and every year you’re bound to have some failures. This can happen because you’re a loser and planted your beets in overly acidic soil. Or maybe you had a weevil attack or a leaf miner infestation, leaving your beets shriveled and emasculated. Enough with the misery. Because of the robust spice blend in this classic salad, it is an ideal way to utilize beets that might otherwise be unacceptable. To bring out the tang of the vinegar and the aromatic clove flavors, draw your well water the same day you plan on boiling the beets.

Serves 6 | Prep time: 10 to 15 minutes, plus overnight to marinate

2 pounds beets, boiled, peeled, and sliced

1/8 cup balsamic vinegar

1⁄2 cup olive oil

1 teaspoon whole cloves

2 bay leaves

salt and black pepper, to taste

1 teaspoon sugar (optional)

1. Place the sliced beets in a nonmetallic dish. Bear in mind that plastic might stain, so it’s preferable to use ceramic or glass.

2. Whisk together the vinegar and oil, then stir in the cloves, bay leaves, salt and pepper, and sugar (if using).

3. Pour the mixture over the beets and toss gently, being careful not to break the beet slices. Cover with plastic wrap and refrigerate overnight to allow the flavors to develop and intensify. Serve either chilled or at room temperature.