(from Vegetable Love, page 166)
Use a
single variety of beets if that's all that's available, but it's nicer
to mix them up for a
rainbow effect. It is a terrific accompaniment to grilled or roasted
fish.
This
is a good make-ahead salad, but do
not add the celery until just before serving, or it will discolor.
2 pounds medium beets (about 3 ounces each), mixed variety (red, golden, Chioggia), trimmed and scrubbed
7 teaspoons rice wine vinegar, plus additional for chilling beets
2 tablespoons plus 2 teaspoons olive oil
3 large ribs celery, trimmed, peeled and cut cross into ¼-inch diagonal pieces (about 1 cup)
¼ cup coarsely chopped fresh dill
½ teaspoon kosher salt
Freshly ground pepper to taste
