The key to enjoying beets, rather than letting them roll around in your refrigerator drawer, is to get them cooked. I like an oven roast: leaving the skin and root intact, scrub them clean and place in a glass pie plate or baking dish. Add water to about ¼-inch depth and cover tightly with foil. Bake at 375°F for 45 minutes or until fork tender. Let cool to room temperature before putting the dish in the refrigerator for a day or three or four. When you’re ready, cut off the root and stem ends (don’t wear your favorite white T-shirt!), peel away the skin with a knife or vegetable peeler, and cut as you like—for the photographed serving, I did quarter-circles, but wedges or dice are nice too. Refrigerate again until ready to use. For the salad, gather your favorite greens, goat cheese, and candied nuts to arrange with the beets. Drizzle each serving with dressing and finish with a sprinkle of flake salt and freshly ground pepper.
Honey Bourbon Dressing
Yield: 3/4 Cup Dressing
1 small shallot, finely minced
2 tablespoons apple cider vinegar
2 tablespoons balsamic vinegar
1 tablespoon bourbon whiskey
1 teaspoon honey
½ teaspoon Dijon mustard (Edmond Fallot is my favorite)
½ cup extra virgin olive oil
Flake salt and freshly ground black pepper
In a small bowl or glass measuring cup, combine shallot with vinegars and a pinch of salt and let sit 10 minutes—this mellows out the shallot. Whisk in bourbon, honey, and Dijon mustard, then slowly add olive oil, whisking until emulsified.