![]() ![]() ![]() And I now DO like them marinated in vinegar, but really only like in the recipe I am sharing today. But once I discovered that beets didn’t HAVE to be kept imprisoned in dusty jars of sharp vinegar, that they could be used raw or cooked like NORMAL vegetables, well I now eat them all the time. Nasty, sour-tasting balls of dirt contaminating many a school salad (which would’ve already been beyond horrible). That’s probably an understatement: they were the devil’s food. I used to not be a fan of this love-it-or-hate-it vegetable. Of course they can be all kinds of colours – the fancy orange ones are pretty gorgeous, as is the pink candy cane-striped chioggia variety – but the ‘normal’ purple variety is just fine by me. At once wholesome and visually decadent, these rough orbs reveal ruby beauty with just a light scrub and peeling. You can’t more down to earth than beetroot, can you? Beetroot – or beets as they are shortened in the US – are a fabulous soup vegetable. After the excesses of last week’s ingredient-fest that is gado-gado, we are down to earth. ![]()
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