Trim the greens to 1/2 inch from 1 pound beets (red, Chioggia, golden or white).

Wash thoroughly. Put them in a baking dish with a little water (enough to cover the bottom of the dish to a depth of 1/8 inch) and sprinkle with salt.

Cover tightly and bake the beets in a 350°F oven until they can be easily pierced with a sharp knife, 30 minutes to 1 hour, depending on their size. Uncover and cool. Cut off the tops and roots and slip off the skins. Cut the peeled beets into small wedges or 1/4-inch dice and sprinkle with 1 teaspoon vinegar (red wine, sherry or white wine vinegar) and salt.

Let stand for a few minutes to allow the beets to absorb the flavor. Taste and add more salt or vinegar as needed. Toss with 1 to 2 teaspoons extra-virgin olive oil.

Serve alone, or with other salads.

Peel and cut 4 large carrots into little batons about 2 inches long and 1/4 inch square.

Cook in salted boiling water until almost tender; they should be pliable, but still crisp in the center. Drain and season with salt

In a small bowl, mix together

• 1/2 teaspoon each cumin and coriander, toasted and ground
• One 1-inch piece of fresh ginger, peeled and finely grated
• A pinch of cayenne

Pour over the warm carrots and toss gently. Marinate for a few hours or in the refrigerator overnight. Just before serving whisk together:

• Juice of 1/2 lime
• 2 tablespoons extra-virgin olive oil
• 2 tablespoons chopped cilantro or parsley

Pour over the carrots and toss gently. Taste for seasoning and add salt and lime juice as needed.