Red beet salad with vinaigrette

The smells of the Catalan beef stew prompted me to make another dish redolent of the past: the vegetable soup based on beef stock that I have seen made at my grandmother's and mother's a thousand times on weekends (see next post). Meanwhile I prepared myself a small beet appetizer, again from Françoise Bernard, but hardly a gesture to need a book for.

Serves 4

1 big cooked red beet, diced in small cubes

For the vinaigrette:
salt
pepper
1 tablespoon vinegar
3 tablespoons olive oil

Whisk these ingredients vigorously, then pour over the diced beet. Decorate with a salad leaf or cress.

All winter I stored cooked beets all in my fridge, without ever touching them. Until now. So something must be stirring among dull roots.