Beet Salad

We feel beets are underrated. They’re sweet, earthy, beautiful, and incredibly versatile in the kitchen. At home, we often pickle them or roast them as a side dish, serve them as a cold soup (see Beet Gazpacho), or pile them into a colorful first-course salad like this one. Here, we first roast the beets with herbs and olive oil, then we gently peel off the skins and cut them into wedges, and finally dress them lightly with a vinaigrette made with red wine