On a hot Friday evening, I find myself with some quickly softening beets, some dried out spring onions, and pale cilantro. The best solution, it seems, is to make beet salad.
If you cover 3 large peeled and diced beets with water and boil for 20-ish minutes, run them under cold water, toss them with the afore-mentioned herbs, plus some quick pickled onions from a while back, olive oil, balsamic vinegar, salt, and pepper, you can make a pretty nice side for some veggie burgers.
The kitchen gets hot, but not too hot. The chioggia beets dye themselves an interesting orange color. And it only takes half-an-hour. You’ll probably eat all the beet salad in one sitting.
Rhubarb Season 