1 pound Bryson Beets
1 ½ tbsp. canola or olive oil
2 tbsp. sherry vinegar
2 tsp. finely chopped ginger
salt and pepper
chopped chives

Take beets and remove greens. Reserve greens to use for a pasta or some other culinary treat.

Place beets in a medium saucepan filled with salted water to cover. Bring to a boil and cook over medium heat until tender. They will probably take about 20-30 minutes because of them being young and smaller than normal. Once tender, drain, let cool and remove peel. Cut each beet into 4 to 8 wedges.

Make a vinaigrette with the oil, vinegar, ginger, salt, and pepper. Dress the warm beets with the vinaigrette. Check the seasoning and adjust with salt and pepper. Let the salad infuse flavours for a half hour or so. The recipe keeps well for a day in the refrigerator. Garnish with chopped chives and serve.