Beet salad

From the book Mezze, part of the Love food collection of Paragon books

I love beets cooked and seasoned like this recipe. I miss beets and most people don't care for them. 

Beet Salad [Serves 4 to 6 as part of a Mezze]

2 lbs/900g of beets
4 tbsp of extra virgin olive oil
1 1/2 tbsp of red wine vinegar
2 garlic cloves, finely chopped
2 scallions, chopped
coarse sea salt
garlic sauce to serve

Wash the beets and remove the roots without cutting the skin. Put the beets in a pan cover them with water and bring to a boil. Cover, reduce heat slightly and cook for 20-40 minutes, depending on size until the largest beet is tender when you pierce it with a long metal skewer or knife

Meanwhile put the oil, vinegar, scallions, garlic and salt in a jar with a screw on lid and shake until emulsified, then set aside.

Drain the beets and run under cold water until they are cool enough to handle, then peel away the skins. Thickly chop or slice the beets and then put them into a bowl and pour the dressing. Cover and chill in the fridge for at least an hour before serving.

To serve gently toss the salad, and put it in a serving platter. Serve with garlic sauce on the side.