Chioggia beets are happy, candy-striped beets that add a smile to your slaw.
Chiogga Slaw
1/4 cup plain Greek-style yogurt
1 tablespoon fresh lemon juice
1 teaspoon finely grated orange zest
3 tablespoons fresh orange juice
5 candy-stripe (Chioggia) beets, julienned or grated
1 medium carrot, julienned or grated
Salt and freshly ground black pepper
Whisk yogurt, lemon juice, and orange zest and juice in a medium bowl. Add beets and carrot and toss to combine. Season to taste with salt and pepper.
Grilled Leeks
12 medium leeks, trimmed to about 7 inches, split length-
wise to within 1 1/2 inches of the root end
Olive oil for grilling
Tie the leeks in 4 bundles with kitchen string and put them in a kettle of boiling salted water. Boil them for 6 minutes or until they are just tender and drain them in a colander. Refresh the leeks under cold water and discard the strings. Brush the leeks with the oil and grill them on an oiled rack set 5 minutes on each side or until they are golden. Transfer the leeks as they are grilled to a platter and keep warm.
Vinaigrette
4 teaspoons dijon-style mustard
3 tablespoons white-wine vinegar
1/2 cup extra-virgin olive oil
1/3 cup minced assorted fresh basil
Salt and pepper to taste
Combine all vinaigrette ingredients. Drizzle the vinaigrette over the leeks and top with chioggia slaw.