Give a cook a beet, and he’ll probably do one of two things with it: Reject it for fear of turning the kitchen into a juicy red crime scene, or roast it and serve it with goat cheese. Ever since its ascendance, the beet-and-goat-cheese salad has been as ubiquitous a combination as tomato and mozzarella. I can take this marriage or leave it, but even if you love it, you must admit that it only scratches the surface of what beets have to offer.
There are some roasted-beet recipes here — sans goat cheese — but the rest treat the root in less familiar ways. More than half the time that I prepare beets, I begin by shredding them in a food processor. After that, you can serve them raw with a simple dressing, or you can stir-fry them in a skillet to brown them slightly, which brings out their sweetness like nothing else.
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