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1
Position a rack in the middle of the oven and preheat to 400F.
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2
Place the beets in a baking dish and add water just to cover the bottom of the dish.
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3
Cover tightly with aluminum foil and bake for 45 minutes to 1 hour, or until easily pierced with a knife.
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4
(A covered ovenproof saucepan may be used instead; if the pan has a heavy bottom, heat the pan on the stove top until the water simmers before putting it in the oven.)
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5
Remove from the oven, uncover, and let cool.
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6
When the beets are cool enough to handle, cut off the stem and root ends and use your fingers to slip off the skin.
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7
Cut each beet into 1/2-inch dice and put into a small bowl.
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8
Toss with the vinegar and season lightly with salt.
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9
Set aside for at least 15 minutes to let the flavors develop.
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10
Meanwhile, make the dressing.
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11
In a bowl large enough to accommodate the finished salad, whisk together the vinegar, oil, mayonnaise, salt, and pepper.
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12
Add the shallot and herbs and stir to mix.
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13
Set aside near the stove.
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14
Bring a saucepan filled with salted water to a rolling boil and add the carrots.
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15
When the water returns to a boil, cook the carrots for 5 to 7 minutes, or until tender but still moderately firm.
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16
Using a slotted spoon or skimmer, lift out the carrots, shake briefly over the pan to drain off excess water, and then add to the bowl holding the dressing.
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17
Return the water to a rolling boil.
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18
While the water is heating up, put the potatoes in a large bowl and fill with cold water.
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19
Stir the potatoes with your hand and pour out the cloudy water.
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Repeat until the water is clear.
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21
Drain the potatoes well and add to the boiling water.
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22
When the water returns to a boil, cook the potatoes for 4 to 6 minutes, or until tender but still moderately firm.
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23
Drain well in a colander and, while still hot, add to the bowl holding the carrots and dressing and toss well.
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24
Add the beets and egg and toss again.
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25
Taste and add extra salt and pepper, if necessary.
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26
Cover with plastic wrap and refrigerate to chill thoroughly before serving.
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27
When a meal includes hybrid dishes that combine Viet and Western flavors, such as Pan-Seared Beef Steaks (page 136) and Beef Stewed with Tomato, Star Anise, and Lemongrass (page 151), a green salad is always a good accompaniment.
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28
My mother used to offer an iceberg lettuce salad seasoned with onions that had been marinated in distilled white vinegar, vegetable oil, salt, pepper, and sugar.
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29
Her old-fashioned approach, a bracing nod to the French colonial period, has thankfully given way to salads made with more tender lettuces and more nuanced dressings.
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30
Nowadays, because of the variety of oils and vinegars available, you can fashion all manner of light vinaigrettes, flavoring them perhaps with freshly grated ginger, unseasoned rice vinegar, soy sauce, and/or a touch of sesame oil, and use them to dress an equally varied selection of salad greens.
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31
To stay within the purely Vietnamese repertoire, make a goi or nom (special-event salads, pages 46 to 55).
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32
Although these salads are mostly served as first courses preceding an array of elaborate dishes, they make great side salads, too.
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33
For casual meals, I often omit the pork, chicken, and/or shrimp to save time, with results that are less luxurious but still tasty and refreshing.
