Marinated Beet Salad

Preparation

1. 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.

2. 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.