Beets may be the unsung hero of the vegetable world. I rarely think of cooking beets–I don’t know why–but when I do, I love to make this salad. It’s as delicious as it is aesthetically pleasing.

Tricolor Beet Salad
Linda Greenlaw, Recipes From a Very Small Island

6 medium-sized beets (2 of each of three colors, if available; about 48 ounces before trimming)
⅓ cup olive oil
¼ cup balsamic vinegar
Salt and freshly ground black pepper
Parmesan or other hard cheese, for shaving
⅓ cup pine nuts, toasted (see note below)

Preheat the oven to 400°.

Clean the beets under cool, running water. Trim the ends and wrap each beet in aluminum foil. Put the foil packets on a baking sheet or shallow tray and bake for 50 minutes to 1 hour, or until fork-tender. Unwrap beets and let them cool for about 30 minutes, or until cool enough to handle.

Slip the skins from the beets; they will slide right off. Slice the beets into thin pieces, about ¼ inch thick.
Arrange the beet slices on a serving platter in a decorative manner with some artistic flair.

In a small bowl, whisk together the oil and vinegar. Season to taste with salt and pepper. Drizzle the dressing over the beets. Shave the cheese over the beets to cover lightly. Sprinkle with pine nuts. Serve at room temperature.

Serves 6.

To toast pine nuts: spread them in a single layer in a small baking dish or dry skillet. Broil or cook over medium-high heat for 1-2 minutes, or until the pine nuts color slightly and are fragrant. Shake the pan and watch carefully so they do not burn.

Linda Greenlaw is a bestselling author, cookbook author, swordboat captain, and Isle au Haut resident.