“A tale that begins with a beet will end with the devil.” That is a risk we have to take1.
Coming from the depths of the earth, the beetroot, at first quite rustic, is a fascinating and exquisite vegetable. Where has it stolen its scarlet red? Where has it drawn its sweet savour from?
Although it grew up in the dark, the beetroot contains a rich bunch of vitamins and minerals: vitamin B, vitamin A, vitamin C, iron, sodium, magnesium, potassium, calcium, zinc, copper and phosphorus! So why not eat it? Here is a simple recipe that retains all the flavor of the beetroot.
- 1 to 2 red beets per person, preferably small, because they taste best.
- goat cheese of type Sainte Maure de Touraine or bûche.
- Balsamic vinegar
- Optionally, honey
Place the roots in the oven at 200 °C around 45 minutes. Do not peel them. The roots are done when you can easily pierce them with a knife.
Peel the beets and cut into slices. Dress on a plate with goat cheese. Drizzle with balsamic vinegar, and, if you are fond of sweet taste, honey. Salt and pepper.
That’s all and it’s very good!
Hint: You can also bake the beetroot in embers in a barbecue. Wrap the roots in aluminum paper, just like baked potatoes.
1 Reference to an Ukrainian proverb in Tom Robbins’s novel “Jitterburg Perfume”.