Grated Beet Salad

3/4-pound beets (3 medium or 2 large)

1 tablespoon olive oil

2 teaspoons red wine vinegar

1 small clove garlic, finely minced

Salt

Preheat oven to 375 degrees F. If beet greens are attached, remove all but 1/2-inch of the stems (so as not to pierce the beets) and reserve for another use. Put beets in a baking dish with 1/4 cup water. Cover and bake until a small knife slips in easily -- about 50 minutes for medium beets. Cool slightly, then peel. Let cool completely. Grate the beets on the large-holed side of a four-side grater. Transfer to a bowl. Stir in olive oil, red wine vinegar, garlic and salt to taste. Taste and adjust accordingly. 

Tom's note: This recipe is a great way to use up lots of beets. Double, triple or quadruple the quantities with abandon. Needless to say, perhaps, but you can throw a baking dish with the beets in the oven along with a beef roast, whole chicken or casserole. I haven't tried it, but I'm pretty sure you could also wrap the beets in aluminum foil and place inside a closed grill -- off to the side -- while slow cooking a big chunk of meat. Heat. Grate. Stir. Serve. This one is easy. I always add extra garlic.