Roasted Beets with Capers
Be picky about the beets you buy: "They're as delicate as corn," Müller says. He likes to mix red, white and gold varieties, dressing them separately so that their colors don't blend, and he prefers them small. When the leaves are tender and fresh, they add a lovely acidic dimension to the salad.Plus: More Vegetable Recipes and Tips
July 1998