At our recent cover shoot for the Summer Issue ofThe EDIT, Chloé Crane-Leroux welcomed us into her sun-drenched NYC apartment with the kind of effortless hospitality she’s known for. A table set with simple ceramics, fresh flowers, and the unmistakable scent of something nourishing in the oven. The lunch she prepared? A love letter to summer in the Mediterranean—complete with crispy-edged tomato pizza and this stunning Summer Rainbow Beet Salad, straight from her cookbook, The Artful Way to Plant-Based Cooking, co-authored with her mom, Trudy Crane.
Just like everything Chloé makes, this salad is seasonal, satisfying, and full of life. “Cooking beets can be long and messy, I know,” she told us as we watched her slice ruby and golden beets into delicate half-moons. “Although, I really believe that taking the time to create something beautiful and delicious is worth every moment spent in the kitchen. This salad is colorful and irresistible. When it comes together, it’s truly rewarding. It’s a treat not only for the palate but for the eyes as well.”
Roast Your Beets Like a Pro
Beets might be intimidating if you’ve never worked with them before—but don’t let that stop you. Chloe’s tip? Wrap each beet in foil before roasting to lock in moisture and prevent mess. Once cooled, the skins slip right off with barely any effort (and no stained cutting boards). You can do this step a day or two in advance—just refrigerate until you’re ready to assemble.
Pro Tip: Roast a few extra beets to toss into grain bowls, smoothies, or even blended into hummus later in the week.
Don’t Skip the Dukkah
The secret weapon in this dish? Dukkah—a crunchy, savory Egyptian blend of toasted nuts and spices that adds incredible texture and flavor. If your local market doesn’t carry it, you can easily DIY with ingredients you probably already have in your pantry. Chloe suggests starting with pistachios, sesame seeds, coriander, cumin, and black peppercorns—then playing with proportions until it suits your taste.
Quick Hack: Make a big batch of dukkah and store it in a jar in the fridge. It’s perfect sprinkled on everything from salads to avocado toast.
A Salad Worth Serving All Summer Long
Once the beets are roasted and the dressing is whisked (lime juice + olive oil = peak freshness), this salad comes together beautifully. Layer heirloom tomatoes and beet wedges, then finish with scallions, parsley, and a generous shower of dukkah. It’s light yet satisfying, bold in flavor but beautifully balanced. The kind of dish that impresses without trying too hard.
We served ours alongside Chloe’s tomato pizza, a pairing that felt plucked straight from a countryside lunch in Puglia—sunshine on a plate, with just the right balance of heartiness and lightness. Every bite reminded us that cooking with the seasons, with love, and with intention really is the artful way.
Read more about how Chloé Crane-Leroux entertains in her How I Gather feature
Read the full interview and cover story in The EDIT magazine
Ready to make it? Scroll down for the full recipe card and bring some color to your summer table.
Rainbow Summer Beet Salad
Total Time: 1 hour 20 minutes
Yield: 4 – 6 servings
Description
This colorful beet salad is sunshine on a plate, with just the right balance of heartiness and lightness. Every bite reminds you that seasonal ingredients prepared with care can be a true work of art.
Ingredients
- 4 medium fresh red beets
- 4 medium fresh golden beets
- 3 medium heirloom tomatoes
- 3 tablespoons (45 mL) extra-virgin olive oil
- I tablespoon (15 mL) freshly squeezed lime juice
- 1 teaspoon (5 mL.) flaky sea salt
- 1/4 cup (60 ml.) thinly sliced scallions, for topping
- 3 tablespoons (45 mL) roughly chopped Italian parsley, for topping
- 2 tablespoons (30 mL) dukkah, for garnish
Instructions
- Preheat the oven to 400°F (200°C).
- Wash the beets thoroughly and trim off the tops and roots.
- Wrap each beet separately in aluminum foil, ensuring they are tightly wrapped to prevent leakage. Place the wrapped beets on a baking sheet and roast them in the oven for about 1 hour, or until they ate tender when pierced with a fork. Remove from the oven and let sit until cool enough to handle. When they are cool, gently peel off the skin using a small knife. The skin should come off easily.
- Slice the peeled beets and the tomatoes into ½ inch wedges and place on a serving platter or individual plates.
- In a small mixing bowl, combine the olive oil, lime juice, and salt.
- Whisk the dressing until it emulsifies to a smooth consistency, and pour over the tomatoes and beets. Sprinkle the scallions and parsley on top. Finally, garnish with the dukkah.
Notes
If your local market doesn’t carry it, you can easily DIY with ingredients you probably already have in your pantry. Chloe suggests starting with pistachios, sesame seeds, coriander, cumin, and black peppercorns—then playing with proportions until it suits your taste.
- Prep Time: 20
- Cook Time: 60
The post This Rainbow Beet Salad Is Almost Too Pretty to Eat (But You’ll Devour It Anyway) appeared first on Camille Styles.
Camille Styles
