With Valentine’s Day approaching, I could be thinking about chocolate... but I’m thinking about the color red. And I might be thinking about strawberries… but I’m thinking about beets!
What inspires me about beets?
DEFINITELY the color. Of all the plants in the plant kingdom, beets have the most electrifying color. I have my kitchen workshop and my art-making workshop, and I play with color in both! Sometimes it’s fun to take a food and look at all the colors that make up the color of that food.
Red is a primary color, but beets are not a singular, primary red. Beets have other colors in them: a little blue, a little purple, some magenta, and fuschia. Beets can look very dark and ruby-esque; or blended into soup, they can bright and magenta-y. Chioggia beets are swirled burgundy and white. Golden beets are a deep, earthy gold.
The key to heavenly flavor: roasting.
When I was little I hated beets. They used to come out of a jar. They were called Harvard beets. Ugh! It took me awhile to start loving beets.
And then I discovered roasting. Beets are VERY sweet when roasted, a whole new, almost addictively delicious thing. Oh, yum.
One of the most electrifying dishes I learned to make in Italy is pasta a la rubino, “ruby” in Italian. Basically a pasta with garlic, olive oil, chili flakes, roasted squares of beets tossed together on a blue plate. An electric purple!
Now I do roasted root vegetables or roasted root vegetable salads, which are very elegant, or pickled beets, or a borscht (both blended and not). I make a stunning electric slaw out of beets (an absolute smash hit on a buffet line!). I slice them very thin and make them into chips, an unexpected and delightful topper for salad or soup. (Don’t you love crunchy things?)
There is nothing better than a beet salad with a little feta, fennel, blood orange… OMG! Or valencia orange and beets! Electrifying.