Beets

Serves 4

• 1 pound of beets (red, gold or chioggia)

Dressing:

• 3 tbsp wine vinegar
• 1/3 cup olive oil
• 2 tsp sugar (optional)
• 1/2 tsp celery seeds
• pinch of ground ginger
• 3-4 scallions, chopped
• salt and pepper to taste

Cook the unpeeled beets in a pan of boiling salted water until tender. Drain, skin and cut in julienne strips or slices.

For the dressing, whisk together all the other ingredients. Pour the dressing over the beets and leave to stand for 1 hour for the flavors to blend before serving.