Marinated Beet Salad with Anchovies

SERVES 4

Beets of different colors make a very beautiful salad when paired with anchovies, which I always have in my fridge.

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1 pound beets

1 teaspoon salt plus more to taste

1 teaspoon red wine vinegar, plus more to taste

2 teaspoons olive oil

1 tablespoon anchovies, minced

Preheat the oven to 350°F. Trim the beet greens to ½ inch from the beets. Wash the beets thoroughly. Put them in a baking dish with a little water (enough to cover the bottom of the dish to a depth of ⅛ inch) and sprinkle with 1 teaspoon of salt.

Cover tightly and place the beets in the oven and bake until they can be easily pierced with a sharp knife, 30 minutes to 1 hour, depending on their size.

Uncover and cool. Cut off the tops and roots and slip off their skins. Cut the peeled beets into small wedges or ¼-inch dice and sprinkle with red wine vinegar. Let stand for a few minutes to allow the beets to absorb the flavor. Taste and add more salt or vinegar as needed.

Toss with olive oil and anchovies, and serve.