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Ingredients:
Serves 4
3/4 pound beets in assorted colors, roughly the same size
Dressing
1 clove garlic, peeled, crushed
1 teaspoon Dijon mustard
2
tablespoons olive oil
2 tablespoons red wine vinegar or balsamic vinegar
1
package (3.5 ounces) crumbled feta cheese
3 tablespoons chopped walnuts,
toasted
1 tablespoon chopped chives
1 head Boston lettuce (or combination
of other favorite lettuces), torn into pieces
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By Nicki Dwyer •
Prop Styling by Kathy Curotto •
Photography by Eric Johnson •
Art Direction by Marcella Spanogle
Autumn Beet Salad
If you can't find gold or Chioggia (also called "candy cane") beets, you can use
all red. Keep the red beets separate from the other ingredients until the last
minute so the colors don't bleed.
1. Preheat oven to 375º. Keeping colors separate, wash beets. Trim roots and
all but 1 inch of stem.
2. Use separate baking dishes for each color.
Fill bottom of dish with about 1/8-inch water, place beets in dish, and cover
tightly with aluminum foil. Bake until tender when pierced with a knife (45-60
minutes, depending on size). Be careful of steam when you open the foil.
3.
Meanwhile, whisk the dressing ingredients with a few drops of water and set
aside.
4. When beets are cool enough to handle, peel. Slice them into halves
or wedges and place them in small bowls, keeping colors separate. Toss beets
with a little of the dressing. Let marinate for at least 1/2 hour.
5. Place
lettuce in a bowl and toss with all but a tablespoon of remaining dressing.
Arrange the beets on top. Sprinkle with walnuts and chopped chives. Just before
serving, add cheese and remaining dressing.
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