Food bloggers have got the ‘beet’ with their luscious Beta vulgaris creations.
Also called beetroot, this vegetable is an impressive deep red, yet has a mild taste best played up with vinegar. Their dark, staining color used to scare me. However on a trip to Denver last year, where pickled beets accompanied almost every salad I ate, my fear had been ‘beet.’
Try them with fresh clementines and avocados, as crispy baked chips with sea salt, or pair with goat cheese. What about shaping sliced beets into hearts for Valentine’s Day? Or, even a beet-inspired look? Go on. Just ‘beet’ it.