ニューヨーク・タイムズのインスタグラム(nytimes) - 1月3日 08時08分

January is the unofficial month of salad. But what’s the best way to eat salad in winter when lettuces and other greens are at their wilting worst? With its vibrant mix of colors, flavors and textures, this is a #salad you’ll want to make all winter long — whether you’re trying to balance the cookies of December, or just craving a little brightness. Consider the ingredients photographed here by @andrewscrivani for @nytfood: roasted golden beets, radishes and winter squash, working together, do the heavy lifting. Roasting makes the ingredients sweet and wonderfully tender. The green matter? It’s more like a bright, refreshing garnish. This is all rounded out by a sprinkling of toasted pumpkin seeds for crunch, and pecorino cheese for a salty tang. Visit the link in our profile to get the #NYTCooking recipe.

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