GATHER JOURNAL

Photograph by Grant Cornett Food Styling by Maggie Ruggiero Prop Styling by Theo Vamvounakis
    
VERTIGO (1958)

Candy-stripe Beet Salad

Starters from Issue 3 – Spring / Summer 2013 – Rough Cut

A retired San Francisco police detective (James Stewart) with a bad case of acrophobia. A haunted heiress (the frostiest of Hitchcock blondes, Kim Novak). A dangerous obsession that leads to tragedy. Everything is not as it appears in this breathtaking thriller, which takes many a dizzying turn. Our salad of candy-stripe beets, with their naturally kaleidoscopic interior, is meant to evoke a similar daze.

serves 4



  • 1 lb small candy-striped beets (also called Chioggia beets)
  • 2 Tbsp chopped flat-leaf parsley
  • 2 Tbsp finely chopped mint
  • 1 Tbsp finely chopped chives
  • juice of 1 lemon
  • ¼ cup extra virgin olive oil
  • salt and pepper, to taste
  • 4 oz block creamy feta cheese, thinly sliced

  • 1

    Trim and peel the beets. Slice very thinly by hand or using a mandolin-type slicer.
  • 2

    In a bowl, combine beets, herbs, lemon juice, and oil. Toss gently to combine. Season to taste. Sprinkle with feta and serve.