Pork & Beans Side: Roasted beet salad with soft-cooked egg and frisée

Ingredients

8 baby golden beets, 1 to 1-1/2 inches in diameter
8 baby red beets, 1 to 1-1/2 inches in diameter
8 baby Chioggia beets, 1 to 1-1/2 inches in diameter
3 tbsp canola oil
Kosher salt and freshly ground black pepper
4 eggs
Extra-virgin olive oil, as needed
Whole-grain mustard, to taste
About 1-1/2 cups frisée
Champagne vinegar
Minced chives

Step One
To prepare the eggs, fill a saucepan with at least 4 inches of water and bring to a rapid simmer. Put the eggs one at a time on a slotted spoon and lower into the water. Cover the pot, remove from the heat, and let stand for exactly 7 minutes (it’s best to use a timer). Transfer the eggs to an ice bath, and when the eggs have cooled, tap them on the counter to crack the shells and carefully peel them under cold running water.

Step Two
Preheat the oven to 375°. Trim the stems of the beets to about 1/2 inch, and cut off any root ends.
Put three pieces of aluminum foil (each large enough to encase a whole beet) on a work surface. Put the beets in the center of the pieces of foil and top each with 1 tbsp of canola oil and a sprinkling of salt and pepper. Wrap the beets in the foil, crimping the edges of the foil and rolling them over to ensure that there is a good seal. Put the packets on a baking sheet and roast for 30 minutes, or until the beets are tender when pierced with the tip of a knife. Carefully open the packets and let the beets sit until cool enough to handle.

Step Three
Cut off both ends of each beet and rub the beets with a paper towel to remove the skin. Refrigerate the beets until chilled. Cut the beets in half or in quarters so you have pieces of approximately the same size, and put each type in a small bowl.

Step Four
To serve, slice the eggs in half lengthwise. Toss the beets with a drizzle of olive oil, a little whole mustard, and salt and pepper. Lay the beets on the plate. Arrange the eggs around them. Top with frisée that has been lightly tossed with olive oil, champagne vinegar, and salt and pepper. Sprinkle with chives. Serves 6.