Preheat the oven to 350°F. Roast 2 of the beets until tender, about 1 hour. The beets can be roasted a day in advance.
When the beets are cool enough to handle, slip off the skins. Cut the beets into
Trim and peel the remaining beet and cut into
Heat the olive oil in a frying pan large enough to hold all the squid in a single layer (or do in 2 batches). Season the squid and cook them in the hot oil over medium-high heat for about 30 seconds on each side. Do not be tempted to cook the squid longer, or it will become tough. Then pour the remaining vinegar into the pan and let it evaporate.
Arrange the squid squares around the beet salad. Pour some of the raw beet vinaigrette sauce around each plate.
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