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This is a beet recipe from NY Times Cooking which might appeal to someone who is skeptical of their earthy, rooty flavor. Uncooked beets are less sweet and earthy than they are when boiled or roasted. This is a messy affair, so peel and grate them near the sink. Serves 4. (more…)
From the cookbook, Cooking from the Farmers’ Market, once the beets are roasted, this soup, which serves 4, is quick and easy. If you still have a leek from last week, use it here instead of onion. A nice hunk of fresh bread would complete this meal. Enjoy! (more…)
