The Art of Eating's Beet Salad with Anchovies

The Art of Eating's Beet Salad with Anchovies

[Photograph: Caroline Russock]

As always with our Cook the Book feature, we have five (5) copies of The Art of Eating to give away this week.

This recipe for Beet Salad with Anchovies from The Art of Eating Cookbook comes from a book of traditional Provençal dishes, and is one that's certainly stood the test of time.

Sweetly roasted beets with pungent bits of anchovy dressed with a bright vinaigrette, this is a dish that's simple to prepare but complex and truly delicious on the plate. And once you've experienced the fascinating combo of beets and anchovies you might just retire the walnuts and goat cheese for good when it comes to beet salad making.

Why you should make this: Beets and anchovies are a match made in heaven.

Next time we might think about: Throwing in a handful of parsley or mint to brighten things up both color and flavor-wise.

Adapted from The Art of Eating Cookbook by Edward Behr. Copyright © 2011. Published by University of California Press. Available wherever books are sold. All Rights Reserved.

  • Yield:serves 4
  • Active time: 15 minutes
  • Total time:15 minutes


  • 2 or more salted anchovies
  • 1 pound beets, cooked tender, cooled, and peeled
  • 2 or more cloves garlic, peeled and halved
  • Wine vinegar
  • Excellent, fresh-tasting olive oil
  • Salt and pepper


  1. 1.

    Clean the salt from the anchovies, strip the filets from the bones, and rinse them. Cut the beets into small dice. Slice the anchovy filets into bits, and add them to the beets along with the garlic. Make a vinaigrette with the vinegar, oil, salt, and pepper, and dress the beets with it. Mix well and taste for salt (the sweet beets will stand a lot).