Beets
Many years ago I took a train from Moscow to Beijing in late fall.
While sightseeing in Moscow before the trip, I ate at a restaurant with a buffet of traditional salads. Storage vegetabl...
This salad is a nice raw alternative to roasted beets. Putting the beets in separate bowls may feel a bit fussy, but the result will be a much nicer-looking salad.
Ingredients
- 2 small red beets, peeled, halved and thinly sliced
- 2 small golden beets, peeled, halved and thinly sliced
- 3 small Chioggia beets, peeled, halved and thinly sliced
- ½ fennel bulb, thinly sliced
- 3 tablespoons white wine vinegar
- 4 tablespoons olive oil
- 2 teaspoons sugar
- ½ teaspoon salt
- 1 garlic clove, flattened with the side of a knife
- Chives, chopped
Instructions
Serves 4
Place each type of beet and the fennel in individual small bowls. In a separate bowl, whisk together the vinegar, olive oil, sugar and salt. Add the garlic clove into the dressing mixture and allow to sit for 15 minutes.
Remove the garlic clove from the dressing. Place 1½ tablespoons of dressing in each bowl. Toss with the vegetables. Layer the vegetables 1 group at a time on a platter. Sprinkle chives over the top and serve.
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