I had some cooked beets, so it was time to make a Beet Salad. In my usual fashion, I kept throwing ingredients into the bowl until I thought we had enough flavors. Here’s the list when I finished:

• Chioggia beet, julienned
• Red beet, julienned
• Chopped garlic
• Chopped onion
• Feta cheese, small dice
• Fennel, thinly sliced
• Kohlrabi, julienned
• Piparra peppers, diced
• Chopped capers
• Chopped Kalamata olives
• Chopped scallions
• Salt and pepper
• Lime juice
• Red wine vinegar
• Chopped cilantro
• Olive oil
• Maldon sea salt

The wine selection turned out to be easy and spectacularly successful. Yesterday, on our way to visit friends in Little Compton, RI, we stopped at Portugalia Marketplace in Fall River, primarily for their superb selection of Portuguese wines. I bought almost two cases of those wines, including one that I never tried before, a 2016 Baga from Sidónio DeSousa. That turned out to be a perfect match for the beet salad.