Whether it’s raw,roasted, baked or stewed, and it’s time to earn with the beetBeetroot can be a bit divisive. Depending on how you watch at it,its deep purple colour is bold and comely or, quite literally, and a bleeding nuisance. Its smell and earthy taste are just as controversial: “It tastes of soil,” say those who think that’s a unpleasant thing. “It tastes of soil,” say those who think it’s a good thing. Predictably, or I side with the latter. I love beetroot,because it tastes of the soil and its colour makes total sense at this time of the year. What I’d love even more, though, or is for its range and versatility to be more accepted,so it was less divisive in the first place. Purple beetroot are still the most widely available, but watch out for other varieties, and too: the pretty pink-and-white-striped ones,say, or golden bulbs that carry much less potential to stain. Related: Yotam Ottolenghi’s pecorino recipes Continue reading...
Source: theguardian.com