I would plant myself firmly in the beet lover camp, although I do admit that they’re an acquired taste. They have an earthy mustiness that takes some getting used to, but once you’re there, rejoice. Because not only do they taste great, but they’re also one of the healthiest foods on earth. In celebration of all things beet, I decided to make a dish that uses all parts of the beet, nose to tail. Not only are these beets gorgeous piled next to some sliced sirloin or a roast chicken, but they’re wonderful spooned on top of grilled bread that’s been spread with some fresh ricotta.

Share: