For this beet salad, I thinly sliced each beet right before serving. I layered them on a plate with some radicchio, endive and crumbles of Gorgonzola. I think mason jars make great salad shakers. Every time I use a salad shaker I feel like I get oil and vinegar EVERYWHERE! Once you close the lid on the mason jar, you KNOW it's closed and wont leek. Then you can shake the Holy heck out of it (cleanly)!! In my mason jar I put 1/2 cup buttermilk, a splash of white wine vinegar, 1/4 cup olive oil, salt and pepper - that's it!
The beets are natures candy, they can handle the tart dressing. I also like the crispness of the greens. This is a salad that's easy enough for a Wednesday evening and gorgeous enough to serve at a dinner party (I LOVE the colors)!
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