From The Email: A Bevy of Beets

From The Email: A Bevy of Beets

A version of this post was originally sent to our email subscribers on November 6th. To receive Sara Kate's weekly email, sign up in the column to the left or click here. Something tasty will arrive in your inbox every Thursday.

I was strolling through the market at Union Square yesterday, which is a spirited place to be post-election, and I realized I'd better remind you to take advantage of beet season. [Remember, this post was sent as an email on November 6th, but beets are still in full force, so read on.] With cold snaps around the country making the beets even sweeter, this weekend would be a great time to stock up and settle into the kitchen for some cooking.

Grate them raw into a salad with your mandolin's julienne blade or on your box grater. Slice them wafer thin and fry them for beet chips. Wrap them in foil and roast for 30-60 minutes (depending on size) at 375°F then push off the skin and slice into chunks for gorgeous shiny beet gems.

Some recommend wearing gloves, but I like the (temporary) crimson evidence beets leave on my skin. Go ahead, stain your hands, rub some on the lips or cheeks. Connect with your food. Oooh La La!

Here are some of our favorite beet recipes, from salads to desserts...


Sara Kate

Last Week's Posted Email: From The Email: Five Real Kitchens

(images: top from Flickr member shava23 licensed for use under Creative Commons, golden beets from Chris and Lisa at We Heart Food, beet ice cream from White on Rice Couple)

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