Name: Beets in Vinaigrette
Cook time: 15 min
Total time: 1 hr
Yield: Makes 4 servings
Ingredients: 1 1/2 pounds medium beets (about 4; 2 1/2 pounds with greens), trimmed, leaving 1 inch of stems attached; 2 1/2 tablespoons cider vinegar; 2 tablespoons finely chopped onion; 2 teaspoons sugar; 1/4 cup olive oil; 2 tablespoons finely chopped flat-leaf parsley

If you read Edna Lewis's cookbooks, you will come to understand that southerners do not boil their vegetables to death. They cook them until they are perfectly, magnificently tender—and there's a big difference. Try this versatile side and see: It's absurdly easy and full of deep, sweet flavor.

Cooks' note:

Beets can be roasted and sliced 1 day ahead and chilled, covered. Bring to room temperature before tossing with vinaigrette and parsley.

Recipe notes

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