I love beets. When they’re roasted for a few hours, they’re so sweet and tender, and the way the deep red flesh moves (and looks) is almost muscular. I’m intrigued by this root that so closely resembles a beating heart.
I also love raw beets. They’re especially good thinly sliced and paired with cucumbers in a light rice wine vinegar and sesame oil dressing. And the striped chioggia beets are prettiest raw. Their colors blend together once cooked, and even if they’ve just been sitting in the salad dressing too long.
The slight astringency of these raw chioggias pairs well with cooked quinoa, more cucumber, chopped parsley and a strawberry vinaigrette. This salad made a brief appearance at a work lunch potluck – it was completely gone by the time I headed back for seconds.
Though I can’t say enough about their texture, taste, and versatility, I think I love beets best for their longevity. I roasted a bunch of beets about a month ago, ate a few, and forgot the rest. Yesterday I discovered them waiting patiently in the back of the fridge without even a hint of mold or decay, and promptly added one to my lunch. There’s one left from that batch, and I’m sure it will still be fine when I get around to eating it in a few days. Then I’ll need to re-stock.