Ingredients:

5 medium beets

1-inch piece ginger, peeled and grated

2 tablespoons extra virgin olive oil

2 tablespoons rice vinegar

Kosher salt

Freshly ground black pepper

Snipped chives, for garnish

Mache or other greens, for serving

Directions:

Preheat the oven to 400 degrees; you can also use a toaster oven. Line a baking pan with foil.

Wash the beets and, while still wet, wrap each one individually in foil. (Be sure to wrap them tightly, otherwise some of the juice may ooze out.) Place in the pan and bake for 35 to 40 minutes, until tender when pierced with the tip of a paring knife. Remove each beet from the oven as it becomes ready.

When cool, slip the skin off the beets. Cut them into 1/4-inch slices, then into 1/4-inch cubes. Add the ginger, oil, vinegar, salt and pepper; combine well. Season to taste. Serve on individual plates, garnished with chives and accompanied by mache. Makes 4 servings.

Tips: I always wear thin plastic gloves when I work with beets to avoid staining my fingers with beet juice, which can be hard to remove. For those in a hurry, you can chop the beets in a food processor, but it will give them a different texture.