Monday, February 21, 2011

Behold the Mighty Beet

Do you eat beets? I didn't either until recently. Cafe Tutu Tangos introduced me to the wonderous golden beet in a fine roasted beet salad they used to have on their menu. A towering trio of sliced golden beets layered with goat cheese, topped with micro-greens and finished with a drizzle of balsamic reduction. Delicious. It's no longer on their menu, so I've been tinkering with my own version.

Peel, roast, slice. Have you ever seen the inside of a golden beet? Shades of sunshine, yellow, gold, nearly neon, the rings like tree years make beets look ancient. Next time I'll shoot the slices.

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