Beet Salad

Ingrédients

•454 g (1 lb) red beets, leaves and stems removed

•15 g canola oil

•Kosher salt

•2 shallots, minced

•Maldon sea salt

•15 g aged balsamic vinegar

•30 g extra-virgin olive oil

•2 bunches chives, minced

Instructions

1.Wash and dry the trimmed beets. Place the beets on aluminum foil with the shiny side of the foil up. Drizzle with oil. Season with kosher salt, and fold the foil to form a pouch. Place the pouch in a baking dish with the folded side up.

2.Bake at 350°F for about 45 minutes. Test for doneness using a paring knife, looking for no resistance. Beets easily stain cutting boards and hands, so peel while still warm under running water or wear gloves and work over parchment. Cut beets into wedges, or any shape you’d like, and take a moment to appreciate their beautiful, deep magenta color.

3.Put the beets in a mixing bowl. Add the minced shallot to the beets, followed by Maldon salt, balsamic vinegar, extra-virgin olive oil, and chives, reserving a sprinkle of chives.

4.Spoon the dressed beets into a serving bowl, and finish with more chives.