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 Fighting off our youthful memories of unwanted bowls of borsht, we’ve arrived at a place that allows us to truly appreciate the hearty, nutrient-rich charms of the humble beet.
Though the youngest, most tender selections can be found from June through October, beets are a multi-seasonal root vegetable. Beneath their tatty skin is a moist, magenta (or sometimes golden) flesh that has been tapped throughout the centuries to treat everything from fevers to bad breath. When pickled, roasted juiced or simply peeled and grated, the vibrant flesh can lend a dose of natural sweetness and an earthy undertone to any dish.
Here are some of our favorite beet-based dishes this season!
Roasted Beet Salad with hazelnut, gorgonzola dolce and barolo vinegar
Marinated beets with strained yoghurt and fines herb salad
Sona
Chocolate Barbajuan filled with Beet and Ganache, Toasted Cinnamon Ice Cream, Beet Puree and Beet Chips
BLT Steak
Roasted Beets with aged goat cheese salad
Picholine
Foie Gras Torchon duck prosciutto and sweet and sour baby beets
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