Beets of different colors make a very beautiful salad. Dress the red ones separately so their color doesn’t bleed all over the others.

　　

Ingredients

4 servings

　　1 pound beets (red, Chioggia, golden, or white)

　　Salt

　　1 teaspoon vinegar (red wine, sherry, or white wine vinegar)

　　1 to 2 teaspoons extra-virgin olive oil

　　

Step 1

Trim the greens to 1/2 inch from: 1 pound beets (red, Chioggia, golden, or white).

　　

Step 2

Wash thoroughly. Put them in a baking dish with a little water (enough to cover the bottom of the dish to a depth of 1/8 inch) and sprinkle with: Salt.

　　

Step 3

Cover tightly and bake the beets in a 350°F oven until they can be easily pierced with a sharp knife, 30 minutes to 1 hour, depending on their size. Uncover and cool. Cut off the tops and roots and slip off the skins. Cut the peeled beets into small wedges or 1/4-inch dice and sprinkle with: 1 teaspoon vinegar (red wine, sherry, or white wine vinegar), Salt.

　　

Step 4

Let stand for a few minutes to allow the beets to absorb the flavor. Taste and add more salt or vinegar as needed. Toss with: 1 to 2 teaspoons extra-virgin olive oil.

　　

Step 5

Serve alone, or with other salads.

　　

Variations

Step 6

Substitute fresh orange juice for some of the vinegar and toss with grated orange zest.

　　

Step 7

Toss with 1 tablespoon chopped fresh herbs such as mint, tarragon, or cilantro.

　　

Step 8

Add 1/2 teaspoon grated fresh ginger with the olive oil.

　　

Step 9

Bake the beets with 1 teaspoon fennel or cumin seeds sprinkled over them.

　　

Step 10

Toss with a small amount of nut oil instead of olive oil. Walnut oil is particularly tasty with beets.

　　The Art of Simple Food