Beet Salad

James MacGuire

[Read James MacGuire’s “French Winter Salads”]

In France as in Italy and certain other places, beets are commonly sold already cooked, making them very handy for the cook. Raw beets, unpeeled and with the root and an inch of stem still attached, can be simmered until a knife blade inserted shows they are tender — 45 minutes or more for medium ones. Very …