Text excerpted from THE SAVVY COOK © 2017 by Izy Hossack. Reproduced by permission of Mitchell Beazley. All rights reserved. <br><br> This is a salad for embracing the fall. The ingredients seem to be made for each other with their earthy flavors. I love to combine both raw and cooked thinly sliced beets because the textures are so different but complement each other so well. If you manage to find some pretty Chioggia beets (those “candy stripe” ones), this is a great way to display their ?stunning interiors.