GINGER-BEET SALAD BOWLS

Makes 4 servings

This is the little recipe that grew and grew. It started life as roasted beets

dressed with ginger-harissa vinaigrette, and it was good. Then the beets

became the centerpiece of what the French call a composed salad, one in

which the elements are laid out or layered rather than tossed, and it was

even better. (If you’d like to make a salad like that, use the beets and lettuce

and add whatever else you want, or don’t — just beets, greens and vinaigrette

is fine.) Finally, I added quinoa and it became a delicious meal.

I’ve outlined my three-step experience with the emphasis on the word

“outline.” The vinaigrette is a “real” recipe, but after that, while I give you

ingredients and amounts, you should feel free to treat these as suggestions

and go off on your own.

a word on the beets

They can be freshly cooked or store-bought cooked — many supermarkets

carry good cooked beets in the fresh vegetable section. While I usually roast

beets, you can boil them if that’s what you prefer; just drain them well and

pat them dry, so that they’ll absorb the vinaigrette.

For the vinaigrette

3 tablespoons extra-virgin olive oil

2½ tablespoons white wine vinegar

1½ tablespoons white balsamic vinegar

¾ to 1 teaspoon harissa paste (to taste) or ½ teaspoon harissa powder

½ teaspoon honey

½ teaspoon grated peeled fresh ginger

½ teaspoon fine sea salt

Freshly ground pepper

4 large or 8 small beets, fully cooked, peeled and cut into chunks (about 1 inch)

Fine sea salt and freshly ground pepper

For the bowls

Lettuce, such as 2 Little Gems, 1 small head romaine, radicchio or endive (red or

white)

Fine sea salt and freshly ground pepper

⅔ cup (160 ml) plain Greek yogurt

1½ cups (276 grams) cooked quinoa, warm or at room temperature

2 scallions or 1 spring onion, white and pale green parts, thinly sliced

Quick Pickled Onions; optional)

2 tablespoons pomegranate seeds

Finely chopped fresh herbs, such as basil, cilantro and/or mint

WOR K I NG A H E A D

The vinaigrette can be made up to 2 days ahead. The beets can be prepared and

dressed up to a day ahead; ditto the quinoa. And the pickled onions will keep for a

week in the refrigerator.

TO M A K E T H E V I N A I G R E T T E : Put all of the ingredients in a small jar with a

tight-fitting lid and shake vigorously. (You can make the dressing up to 2 days

ahead and keep it in the refrigerator; shake before using.)

Put the beets in a bowl, season lightly with salt and pepper and toss with

just enough vinaigrette to coat them lightly. (You can cover the beets and

refrigerate for up to 1 day.)

TO M A K E T H E B OW L S : Cut off the base of whichever lettuce you’ve chosen,

separate the leaves and wash and dry them. Do the same if you’re using

endive. If you’d prefer small pieces, tear the larger leaves. Season the leaves

with salt and pepper and divide them among four bowls.

Divide the yogurt and beets among the bowls, then spoon in the quinoa.

Scatter over the scallions, pickled onions (if you’re using them),

pomegranate seeds and herbs. Season with salt and pepper, drizzle over the

remaining vinaigrette and serve.

The bowls should be eaten as soon as they’re made.