Un goût sucré de terre

“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”.


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