Earthy, staining, beautiful beets
by Hara Dretaki
Ahhh, beets. I know there are a lot of you who are ardent beet haters. Maybe it’s because of their color, or because you ate soggy, vinegary pickled ones from out of a jar, or they were old and never cooked up. All three parts of the beet are usable: the greens, stalks and the root. They are available most of the year, and they’re long storing. Serve beets hot or at room temperature as in a salad, cooked or even raw. Try one of these beet recipes rediscover this earthy root.