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Simple Beet Salad

Based on the Boston Globe Magazine, 2005 September 25

Serves 4.

Cook the leafy greens quickly in a hot skillet with a tablespoon of vegetable oil just until they're tender.

• 2 bunches baby beets with tops (mixture of red and Chioggia)
• Olive oil (for sprinkling)
• Salt and pepper, to taste
• Handful basil leaves (for garnish)

Scrub the beets under cold water. Cut off the greens, leaving 2 inches of stem end and 1 inch of the pointy root intact.

In a large saucepan, cover the beets with cold water, and bring to a boil. Turn the heat to medium-low and cook, partially covered, for 20 to 30 minutes or until the beets are tender when pierced with a skewer. use a slotted spoon to transfer the beets to a bowl. Set them aside until they are cool enough to handle. Slice off the stem and root ends. Rub your fingers all over the beets to peel off the skins.

Halve or slice the beets and arrange them in a shallow serving bowl. Drizzle them with oil, sprinkle with salt and pepper, and garnish with basil leaves.

Notes: For visual presentation, it would be good to boil the different kinds of beets separately from each other. Otherwise, the ones that aren't red turn red.