The Times - Serving Waitsburg, Dayton and the Touchet Valley

After a decadent week of holiday cooking, made with ridiculous amounts of butter, heavy cream, and cheese, I found myself craving a salad. In times like this, I turn to nutrient packed and brightly colored vegetables, such as beetroots, as a break from the seasonal parade of casseroles. Here, tender sweet roasted beets enlivened with orange, lemon, and red onion make for a gem-toned delight. The olives and parsley add to a sunny flavor evocative of the Mediterranean, which is a lovely place to imagine being during these cold dark days.

Ingredients:

1 ½ to 2 pounds small to medium b...