Rainbow Beet Salad
Makes 10 to 12 Servings
4 large red beets (about 1 pound)
Boil beets together in salted water until you can insert a paring knife in the center. Cool and peel the beets, golden beets first then the red beets – keep the cooked, peeled beets separated. Dice or cut the golden beets into wedges and place them into a large bowl; toss with vinegar, oil, salt, nuts, pepper and chives. Just prior to serving, cut or dice the red beets and add them to the mixture. Toss only once or twice as the red beets will bleed into the golden ones. Serve either cold or at room temperature.
“This dish has a very intense color and is sure to compliment any table.” —Chef, The Brewery Gulch Inn --Brewery Gulch Inn