Beet Salad

What do you do with one small beet? We had one late bloomer in the garden and I didn’t want it to get lost in some bigger mix. So I grated it up, chopped the greens, and created a miniature “relish” version of this salad. It’s modular! Make it big with a whole bunch of beets. Chioggia beets, the stunning candy-striped ones, can be shaved into thin slices with a veggie peeler. This shows them off to best advantage when tossed raw with the salad. The classic dark red beets are good candidates for roasting, so if you like, dress the greens and add the roasted, cooled beets on top.

• Beets with greens
• Olive oil
• Lemon zest and juice
• Salt and pepper

Beets are somewhat high-maintenance. But they are worth a little extra attention. When I get the enormous bunch home from the farmers’ market, I cut the beets away from the greens and bag them separately (removing any twist tie or rubber bands) to store in the fridge until ready to prep.

To prep greens, trim and discard stems. Wash leaves thoroughly and spin or pat off excess water. Slice thinly. Toss with olive oil, then add lemon juice and zest, then salt and pepper to taste.

(Note: red beets will stain your hands and clothes, so take protective measures if you wish.) To prep beets, trim off tops and skinny roots. Use a vegetable peeler to peel off any discolored or hairy portions of skin, but there’s no need to peel them completely. Wash, scrubbing gently, and then grate them to add to the salad raw. Or, cut into cubes or wedges, toss with oil, sprinkle with salt, and roast at 425 until tender. Cool to room temp before adding to salad.