Insalata di Barbabietole

This salad combines red and golden beets in a vinaigrette spiked with fresh spring onion, chopped chives, and crumbled ricotta salata.

The red and yellow beets are roasted separately so that the red color doesn’t bleed into the yellow. Baby red and yellow beets work excellently here, too, because they cook quickly—25 to 35 minutes.

(For a discussion of vinaigrettes, see “Preparing a Vinaigrette”.)