I was charmed by this recipe for chicken pot pie, found posted on the bulletin board Saturday in the women’s locker room at the New City Y–a space usually reserved for babysitting notices, lost earrings, and yoga schedules. Hey, why not turn any public space you can into a recipe swap?

In that spirit, here’s the skinny on the beet salad I cooked up for Thanksgiving dinner:
  • The day before, trim greens from a dozen beets and roast whole at 400 degrees for one hour.
  • Let cool overnight.
  • Peel beets and slice into eighths. Set aside.
  • Coarsely chop 1/2 cup walnuts and toast on a baking sheet until, well, toasty. (If you’re me, check oven compulsively to make sure they’re not burning.)
  • Toss beets, walnuts, 1/2 cup crumbled blue cheese (one that’s relatively mild, because a really funky, assertive blue will be wasted here), and 1/2 thinly sliced red onion in a dressing of walnut oil and balsamic vinegar. Salt and pepper to taste.