This was in the November 2006 Food and Wine magazine. Courtesy of Michael Laiskonis (pastry chef at Le Bernardin). The caramel is the only tricky part of this recipe. I serve it with just a little unsweetened whip cream on the side.
Tyler Florence's recipe, tweaked a bit. This makes two hearty portions of salad. The vinaigrette makes enough for 4. I like to use baby red and gold beets. If you use larger beets, I would quarter them rather than cut them in half.