The Kitchen serves this as a side dish or with grilled or toasted bread to make bruschetta. Chef Hugo Matheson uses both gold and red beets but suggests cutting the two kinds separately so the red beets don’t discolor the gold.

2 1/2 lb. medium beets
2 tsp. finely shredded lemon peel
1 sprig thyme
1 tsp. extra-virgin olive oil
1/2 tsp. salt
1/4 tsp. ground black pepper
2 shallots, finely chopped
1 Tbsp. red wine vinegar
3 Tbsp. extra-virgin olive oil
Crème fraîche
Chopped fresh chives  

1. Scrub beet skins to remove dirt; trim off ends. Toss with lemon peel, thyme, 1 teaspoon olive oil, salt, and pepper. Wrap in foil, place in a shallow roasting pan, and bake in a 350° oven for 1 to 1 1/4 hours or until beets are tender. Remove from the oven and let cool. When cool enough to handle, remove from foil. Peel beets and slice into 1/4-inch-thick slices.

2. For dressing, combine shallots, vinegar, and remaining oil. Place beets in a serving bowl. Drizzle with dressing; toss. Top with dollops of crème fraîche and chives. Makes 6 to 8 servings.

*Note: For bruschetta, spread grilled or toasted slices of good-quality rustic bread with crème fraîche. Top with beet mixture and chives.

Per serving of salad: 170 cal., 14 g fat (6 g sat. fat), 30 mg chol., 228 mg sodium, 10 g carbo., 3 g fiber, 2 g pro.

fava bean bruschetta
Look for fresh fava beans at the farmers market. If you can’t find a source, you can substitute blanched sugar snap peas (in the pod). For Pecorino Romano, a hard Italian cheese, substitute Parmigiano-Reggiano.

1 lb. fresh shelled fava beans (3 cups)*
2 cups fresh arugula
1 cup fresh mint leaves
1/4 cup olive oil
3 Tbsp. lemon juice
1/2 tsp. salt
1/4 tsp. ground black pepper
3 oz. Pecorino Romano cheese
4-inch-thick slices good-quality rustic bread, grilled or toasted

 1. In a large saucepan cook shelled fava beans in boiling salted water for 5 minutes. Drain and place in a bowl of ice water to quickly cool; drain again. Remove skin from beans (beans should be tender yet still hold their shape). If beans are still a little firm, cook in a small amount of boiling salted water for 1 to 3 minutes more or until tender. Drain and place in a bowl of ice water to quickly cool; drain.

2. In a large bowl combine arugula, mint, and beans. In a small bowl whisk together the olive oil, lemon juice, salt, and black pepper. Pour over bean mixture and toss to combine. Finely chop half of the cheese. Add to bean mixture and toss to combine.

3. To serve, spoon mixture over toasted bread slices. Shave remaining cheese and serve on top of the bean mixture. Makes 4 servings.

*Note: It takes about 3 pounds fava beans in shells to get 1 pound of shelled fava beans.

Per serving: 339 cal., 21 g fat (6 g sat. fat), 22 mg chol., 743 mg sodium, 25 g carbo., 4 g fiber, 14 g pro.