Beets with Chicories, Yogurt, and Sherry Mustard Vinaigrette
Roasting beets with the skins intact is a trick chef Nancy Silverton picked up from the restaurant North Abraxas in Tel Aviv, and uses to great effect in this salad. Roasting the beets with the skins on means you get both the bright, colorful flesh and the crinkled papery skin. Don't skip eating the beet tails, which emerge from the roasting pan crispy and salty. This salad is especially delicious with late summer and fall beets.