Ginger-Beet Salad | Everyday Dorie

Beets have been showing up regularly in my CSA box in the last few weeks now. Making a seasonal beet salad, layered with a harissa vinaigrette and served with quinoa seems like a great way to go. I usually roast beets in the oven, but boiling them can be just as delicious as I find out.

What’s surprising is none of the beets from the CSA are the conventional red ones. Well, I’m left with making a creative play with the red and yellow candy beets I have on hand. Consider it a curve ball!

Although I can’t demonstrate how tasty the beet salad is, I can definitely make it visually striking for all to see with bold color and pattern. This is not a tossed salad. Rather it’s what the French call a “salade composée” or composed salad. Therefore it’s an easy (and artistic) exercise: simply lay out the endive, candy beets, quinoa and yogurt in an interesting arrangement. Think color blocking on a canvas, in this case, in the confine of a small neutral-color plate.

What’s right about the beet salad, besides the beets, is the harissa vinaigrette. Shake all the ingredients vigorously: olive oil, white wine vinegar, white balsamic vinegar, harissa paste, honey, grated fresh ginger, salt and pepper. That’s a good and tantalizing dressing!