Rosy Microwaved Carrot Salad

Microwaving maintains the brilliant coloring of the Beta Sweet and other large red-purple carrots. The addition of acid brightens it even more: The dark-beet edge and cadmium orange center pinken in the vinaigrette as the peel develops a curiously piney-gingery taste. (If left in the vinaigrette for more than a few hours, the slices turn overall borscht-pink and lose their dual coloring.) Serve as an appetizer with cucumber salad on cress or as a side dish on mixed small greens (especially