Marinated Beet Salad

Directions

1. 1
   Trim the greens to 1/2 inch from: 1 pound beets (red, Chioggia, golden, or white).
2. 2
   Wash thoroughly.
3. 3
   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.
4. 4
   Cover tightly and bake the beets in a 350F oven until they can be easily pierced with a sharp knife, 30 minutes to 1 hour, depending on their size.
5. 5
   Uncover and cool.
6. 6
   Cut off the tops and roots and slip off the skins.
7. 7
   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.
8. 8
   Let stand for a few minutes to allow the beets to absorb the flavor.
9. 9
   Taste and add more salt or vinegar as needed.
10. 10
    Toss with: 1 to 2 teaspoons extra-virgin olive oil.
11. 11
    Serve alone, or with other salads.
12. 12
    Substitute fresh orange juice for some of the vinegar and toss with grated orange zest.
13. 13
    Toss with 1 tablespoon chopped fresh herbs such as mint, tarragon, or cilantro.
14. 14
    Add 1/2 teaspoon grated fresh ginger with the olive oil.
15. 15
    Bake the beets with 1 teaspoon fennel or cumin seeds sprinkled over them.
16. 16
    Toss with a small amount of nut oil instead of olive oil.
17. 17
    Walnut oil is particularly tasty with beets.