From Chez Panisse Vegetables by Alice Waters
4 medium red beets
2 tablespoons olive oil
1 tablespoon finely chopped fresh ginger
2 teaspoons finely chopped Serrano peppers
1 tablespoon peanut oil
1 teaspoon salt
1/2 teaspoon pepper
1 tablespoon finely chopped cilantro
1 1/2 teaspoon red wine vinegar
1 teaspoon lime juice
1/4 teaspoon cayenne
Preheat oven to 400˚F. Roast the beets in the oven with the olive oil and a splash of water, seasoned with salt and covered tightly. When they are cooked through, after 30 minutes to an hour, cool and peel them and cut them into 1/8-inch dice. Combine the beets with vinegar, serrano pepper, peanut oil, salt and pepper, cilantro, red wine vinegar, lime juice, and cayenne. Taste and adjust for salt, vinegar and spiciness. Goes well with Indian-style braised chicken or lamb