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¼ teaspoon salt

2 scallions, minced

2 tablespoons minced fresh parsley

1 teaspoon sugar (optional)

Peel the beets and cut them in half. Place the beets in the bowl of a food processor and pulse a few times until they are reduced to little chunks, or shred the beets with a food processor or by hand using the largest holes of a grater. (You’ll need 2½ to 3 cups.)

In a serving bowl, whisk together the vinegar, oil, mustard, and salt. Add the beets, scallions, and parsley and toss well. Add sugar to taste. Serve at room temperature or chilled.

INGREDIENT NOTE To make this salad with cooked beets, use two 15-ounce cans of whole beets, or enough to make about 2 cups shredded.

serving & menu ideas

A quick and easy side dish for pastas, sandwiches, or fish. We especially like it with Green & White Bean Gratin and Kasha & Orzo with Portabellas. For a great combination that’s one of our favorite simple suppers, serve Beet Salad and Bean & Walnut Spread with rye bread or crackers and a mild cheese and/or hard-boiled eggs.

greek salad

This simple salad goes with many dishes. Or add some or all of the extras we suggest and make a meal of it.

SERVES 2 TO 4

TIME: 15 MINUTES

4 cups sliced romaine lettuce

1 cucumber, peeled and sliced

2 tomatoes, cut into wedges

½ red or Vidalia onion, thinly sliced

about 12 kalamata olives

½ cup crumbled feta cheese

DRESSING

⅓ cup olive oil (extra-virgin is nice)

3 tablespoons red wine vinegar

½ teaspoon salt

¼ teaspoon dried oregano

pinch of black pepper

Fill a serving bowl or platter with the romaine. Arrange the cucumbers, tomatoes, onion, olives, and feta on top. Whisk together the dressing ingredients and pour over the salad.

serving & menu ideas

Instead of making the dressing, just sprinkle the oregano directly on the salad and have cruets of olive oil and vinegar and salt-and-pepper shakers on the table. This is a great side salad for Greek Frittata, Seared Scallops, or Pine Nut–Crusted Fish. To transform it into a satisfying one-dish meal, add stuffed grape leaves, chickpeas or butter beans, and/or artichoke hearts. Or serve with Herbed Hummus and warm pita bread.

pan-asian slaw

We call this Pan-Asian Slaw because the hot oil technique is used all over Asia. The hot oil intensifies and yet mellows the flavor of the scallions.

SERVES 4

TIME: 10 MINUTES

6 ounces Asian slaw mix (about 3 cups)

⅓ cup thinly sliced scallions

1 tablespoon vegetable oil

¼ teaspoon salt

1 teaspoon sugar

1½ tablespoons rice vinegar or white vinegar

Place the slaw in a serving bowl. Put the scallions on top, but do not stir.

In a small microwave-safe cup or in a small pan, heat the oil until hot—almost smoking—and pour it over the scallions. Sprinkle on the salt, sugar, and vinegar and toss well. Serve right away or keep refrigerated for up to a few days.

INGREDIENT NOTE If your store doesn’t have Asian slaw mix (shredded napa cabbage, celery, and carrots), make this recipe with a regular slaw mix.

serving & menu ideas

Try this slaw alongside Sichuan Silken Tofu, Oven-Roasted Miso Sesame Salmon, or noodles tossed with Spicy Peanut Sauce.

fresh tomato & mozzarella salad

We make this summer salad from the beginning to the end of tomato season, and we love it every time. It’s beautiful made with heirloom tomatoes of different colors.

SERVES 4 TO 6

TIME: 15 MINUTES

2 pounds tomatoes

12 ounces fresh mozzarella

¼ cup chopped fresh basil

¼ cup olive oil (extra-virgin is nice)

½ teaspoon salt

black pepper

Cut the tomatoes into ½-inch dice (about 4 cups). Cut the mozzarella into ½-inch dice (about 1½ cups). Put them in a large serving bowl. Add the basil. Stir in the olive oil and the salt. Add pepper to taste. Serve at room temperature.

variations

Try feta cheese (about 1 cup crumbled) instead of mozzarella.

Artichoke hearts, pine nuts, olives, and minced red peppers are all delicious in the salad.

Toss Fresh Tomato & Mozzarella