Alongside our main entree and as a palate cleanser we served a side of roasted beets. We used a mix of red & baby beets which are gorgeous at the farmers market. This is the kind of dish that gets better the longer it sits. You’re essentially pickling the beets so the longer the better. All Photos by Karen Mordechai

Roasted Beet Salad

24 baby beets, scrubbed with stems cut 3 tbl olive oil 2 tbl minced shallot 1 tsp sugar ¼ tsp salt ¼ c red-wine vinegar ½ c really good olive oil 1 bunch of fresh mint

Toss beets with olive oil and salt, wrap in a double layer of foil and roast in a 375 degree oven for 45 minutes. Meanwhile, make the vinaigrette. Mix together shallots, sugar, salt and vinegar. Slowly stream in olive oil, whisking constantly. Remove beets from oven and let stand for 10 minutes still covered, Peel if desired. Cut in half and toss with vinaigrette while still warm. Tear mint leaves and fold in gently. Serve warm or chilled.

Recipe courtesy of  Casey Solomon for Sunday Suppers