BEET SALAD WITH POPPYSEED AND CHIVE DRESSING

Serves: 8to10

Kosher salt

2 1/2 lb (1.2 kg) red beets, scrubbed

2 tbsp (30 ml) plain yogurt or mayonnaise

2 tbsp (30 ml) olive oil

2 tsp (10 ml) Dijon mustard 2 1/2 tbsp (37 ml) apple cider vinegar

1/4 tsp (1 ml) freshly ground black pepper

1 1/2 tbsp (22 ml) poppy seeds 3 tbsp (45 ml) minced fresh chives (or thinly sliced scallion)

1. Bring a large saucepan of salted water to a boil and add the beets (the water should cover the beets; if it doesn’t, add more). Cook the beets, turning them every so often, until they’re tender (test with a paring knife), about 45 minutes (it may be a bit less or a bit longer depending on the size and age of the beets, so start testing at 30 minutes).

2. Drain the beets, transfer to a paper towel-lined cutting board and use the paper towels to rub off the skins. Trim off and discard the root ends.

3. Meanwhile, in a small bowl, whisk together the yogurt, olive oil, mustard, vinegar, pepper, poppy seeds, 2 tbsp (30 ml) of the chives and 1/2 tsp (2.5 ml) salt.

4. Slice the warm beets into thin bite-size wedges or thin rounds (whatever you prefer) and transfer them to a large serving bowl or platter. Season them lightly with salt and then drizzle the dressing evenly over them. Sprinkle with the remaining 1 tbsp (15 ml) chives. Serve immediately.

IT’S ME AGAIN

Beet Dip: As simple as can be, put leftover beet salad with its dressing into a food processor and pulse until puréed. You can make the dip as smooth or as rustic as you like. Season it to taste with salt and pepper and add a splash of vinegar or a squeeze of lemon juice if you need a little extra edge.

Serve with crackers, toasted bread, or carrots or on endive leaves or cucumber slices ... anything!