Gold Beets with Leeks and Chives

Here's another one from my book "Local Bounty." According to Kim O'Donnel of A Mighty Appetite, there are a disproportionate number of beet lovers in the Pacific Northwest. I still encounter quite a few beet haters, but they're a minority, and I'm doing what I can to convert them.

1 pound gold beets

water to cover

2 tablespoons olive oil

1 medium-size leek, cleaned and chopped

2 to 3 cloves garlic, minced

1/2 teaspoon saltblack pepper to taste

1/4 cup chopped chives

2 tablespoons balsamic vinegar

1. Cover the beets with water in a medium-size saucepan and bring them to a boil. Cook on medium heat for 45 minutes to an hour, until you can rub off the skins with your fingers. (To test one, fish it out of the pot with a pair of tongs and run it under cold water for a minute until it’s cool enough to handle.)

2. While the beets are cooking, heat the oil in a small saucepan. Add the leek, garlic, salt and pepper. Cook on medium-low heat for about 5 minutes, until the leek is soft. Turn off the heat and add the chives or parsley and the balsamic vinegar.

3. Cut the beets into bite-size pieces and toss them with the leek and chive mixture. Serve hot or at room temperature.