During a recent photo shoot for the Summer Issue, Chloé Crane-Leroux welcomed us into her bright NYC home, showcasing her signature warmth. The table was adorned with elegant ceramics, fresh blooms, and the inviting aroma of something delicious baking. The meal she crafted? A tribute to Mediterranean summers featuring crispy tomato pizza and this gorgeous Summer Beet Salad from her cookbook, The Artful Way to Plant-Based Cooking, co-written with her mother, Trudy Crane.

Every dish Chloé creates is seasonal, delightful, and vibrant. “Cooking beets can get messy and time-consuming,” she shared, slicing ruby and golden beets into perfect half-moons. “But investing time to craft something beautiful and tasty is always worthwhile. This salad is not only colorful but incredibly appealing. The experience of making it is truly rewarding—it's a feast for both your taste buds and your eyes.”

Chloe Crane-Leroux's Rainbow Beet Salad - NYC apartment

Mastering Beet Roasting

Beets may seem daunting if you're unfamiliar with them—but don’t let that discourage you. Chloé’s advice? Wrap each beet in foil before roasting to keep moisture in and minimize mess. After they cool, the skins easily slip off without staining your cutting board. You can prepare this step a day or two ahead—just refrigerate until it's time to assemble.

Pro Tip: Roast a few extra beets to add to grain bowls, smoothies, or even blend them into hummus throughout the week.

Essential Dukkah

The standout ingredient in this dish? Dukkah—a crunchy, savory Egyptian mix of toasted nuts and spices that provides amazing texture and flavor. If it’s not available at your local store, you can easily make your own with pantry staples. Chloé recommends starting with pistachios, sesame seeds, coriander, cumin, and black peppercorns—experiment with the ratios to suit your taste.

Quick Hack: Prepare a large batch of dukkah and store it in a jar in the fridge. It enhances everything from salads to avocado toast.

Chloe Crane-Leroux's Rainbow Beet SaladChloe Crane-Leroux's Rainbow Beet Salad

A Salad Perfect for Summer

Once the beets are roasted and the dressing is ready (lime juice + olive oil = ultimate freshness), assembling this salad is a breeze. Arrange heirloom tomatoes and beet wedges, then sprinkle with scallions, parsley, and a generous dusting of dukkah. It’s light yet filling, packed with flavor yet perfectly balanced—a dish that impresses effortlessly.

We paired ours with Chloé’s tomato pizza, creating a meal that felt reminiscent of a sunny lunch in Puglia—sunshine on a plate, perfectly balancing heartiness and lightness. Each bite reinforced the joy of cooking seasonally, with love and intention being the true art of it all.

Ready to create this vibrant salad? Scroll down for the full recipe to brighten your summer table.

Chloe Crane-Leroux's Rainbow Beet SaladPrint
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Description

This colorful beet salad is a ray of sunshine on your plate, striking the perfect balance between hearty and light. Each bite highlights the beauty of seasonal ingredients prepared with care.

Ingredients

  • 4 medium fresh red beets
  • 4 medium fresh golden beets
  • 3 medium heirloom tomatoes
  • 3 tablespoons (45 mL) extra-virgin olive oil
  • 1 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

  1. Preheat your oven to 400°F (200°C).
  2. Thoroughly wash the beets and trim the tops and roots.
  3. Wrap each beet individually in aluminum foil, making sure they are tightly sealed to prevent leakage. Arrange the wrapped beets on a baking sheet and roast for around 1 hour, or until tender when pierced with a fork. After removing from the oven, let them cool until manageable. Once cooled, gently peel off the skins using a small knife—this should be easy.
  4. Slice the peeled beets and tomatoes into ½ inch wedges and arrange them on a serving platter or individual plates.
  5. In a small bowl, mix the olive oil, lime juice, and salt.
  6. Whisk the dressing until smooth, then drizzle over the tomatoes and beets. Top with scallions and parsley, finishing with the dukkah.

Notes

If your store doesn’t have dukkah, it’s simple to make with common pantry items. Chloé suggests starting with pistachios, sesame seeds, coriander, cumin, and black peppercorns—adjust the proportions to your liking.

  • Prep Time: 20 minutes
  • Cook Time: 60 minutes