My favorite corner market is starting to change out their regular items - the fresh berries and tender greens are gone, and the hearty gourds, the apples/pears/figs, and the root veggies are coming out full force.
Now: beets are something they have year-round, but my last trip they happened to have yellow, gold, and regular (red) beets. All I could think about was what a beautiful salad these beets could make, so I filled up my basket with a few pounds of them.
This beet salad comes from Serious Eats. It is perhaps more of a summer recipe, but it was good with the sandwiches that we've been having for dinner most of this (very busy) week. Sweet beets, raw spicy onion, and the tart vinaigrette all give it such great flavor, as well as my absolute favorite (cilantro). Yum! Give it a shot next time you need an easy (and tasty) side dish.
1 1/2 lbs. beets, stems removed and washed
Meanwhile, mix together the rest of the olive oil, red onion, Serrano, ginger, cilantro, sugar, and red wine vinegar.