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