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servings:

Three types of beets combine to colorful effect in this delicious salad recipe from chef Dan Kluger. Also try: Peekytoe Crab Toast, Shaved Raw Summer Squash with Parmesan Dressing, Roasted Squash with Parmesan

• 1/3 pound baby red beets
• 1/4 cup plus 1 tablespoon coarse salt
• 3 tablespoons red-wine vinegar
• 1/2 cup plus 1 tablespoon extra-virgin olive oil
• 1/3 pound baby golden beets
• 1/3 pound baby candy cane beets
• 2 cups organic Greek yogurt
• 1/4 cup aged balsamic vinegar
• 2 ounces fresh chervil
• Sea salt and freshly ground black pepper

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