Rustic Beet Salad

My friend Jen Ridolfo has been in the food industry for quite  a while now.  She’s one of those wonderful self-taught chefs that have a more finely-tuned sense for what makes ingredients work together than some that are trained by highfalutin culinary academies.  She is far from pretentious and she’s more concerned with sharing the wonders of the “new” than she is to impress you with her mad skillz (which she ends up doing anyway.)  Here is the first of her recipes that she is happy to share with you through my blog.  As with any of these recipes, if you make it, please let us know how you liked it/tweaked it/didn’t like it…just make sure it’s constructive. 🙂


2 or 3 large Gold or Candy Beets (pink & white stripes)
2 cups rice wine vinegar
2 sprigs fresh tarragon
3 Tablespoons sugar
1/2 teaspoon fresh black pepper, ground
pinch of salt


1. Boil beets until a knife inserted has no resistance.

2. After letting them cool, remove the skin of the beet.  (the peel can easily be rubbed off after boiling-just be sure to wear gloves. and an old rag or towel that you won’t mind being all beety).

3. Cut into 1/4inch slices (or small chunks if you prefer, about 1/2inch cubes).

4. Combine remaining ingredients and put into plastic containers with tight fitting lids.

5. Add beets, and place in fridge for a few days. Shake the container twice a day to be sure the beets get ample soak time.

6. Serve over a bed of tender, sweet leafy greens with goat cheese (chevre) and toasted almonds.


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