In the latter category, one finds that well-known and widely admired British food writer Jane Grigson.In her well-researched work ''Jane Grigson's Vegetable Book'' (Atheneum, 1979), she states that the lack of esteem in which beets are held by her fellow countrymen may be partly ''the beetroot's fault.One of our favorite beet dishes is a herring salad prepared by Margaret Sichel, a neighbor and excellent cook.Not only does it have beets and herring, but a distinctly Scandinavian touch is added with lingonberries (available in fine-food specialty shops) and sour cream.We combined the pureed beets with a little corn syrup, eggs, raisins and nuts, and the result, to judge by the appetites of our guests, was admirable. .

Pickled Beets on Crushed Ice

Thankfully Matt, the beverage director at The Catbird Seat did.He took the liquid and blended it with an Italian orange sparkling soda.He combined the ingredients and poured them over crushed ice, a fabulous necessity in my book.The drink was bright, acidic, earthy, floral and crisp.Gluten Free Flour Power: Bringing Your Favorite Foods Back to the Table. .

Beet lifestyle: An authentic, cute way to enjoy winter roots

Beet lifestyle: An authentic, cute way to enjoy winter roots.Winter came early this year, but the Belarusian cucumber farmers at my local market didn’t care.Their cucumber plants were long gone, their fruits having been turned into pickles, but they did have beets.My Belarusian friends, clearly, were deep in the lifestyle, and I wondered how they sustained that kind of pace all season long.When I asked the bearded, rosy-faced gentleman about his favorite beet dishes, his grin widened.Then he leaned in, using his fingers to enumerate the ingredients: “Beets, carrots, potatoes — cooked.“Cut small,” added his wife, bundled in a long blue wool coat and red scarf to match her husband’s cheeks.In large greenhouses, each heated with multiple wood stoves, they start their cucumber plants as early as possible in spring, and harvest them as late as possible into the fall.But if you’re looking for the kind of beet vinaigrette that comes with with chevre cheese and balsamic, Belarus is not your place.To avoid confusion, I call it the Christmas Sweater — not only for its red beets and green pickles, but for the cacophany of flavors and textures that should not work together but somehow do.The interaction of pickles and onions and potatoes was mildly spectacular, invoking the flavor of fries with a mouthful of relish, as from a bite of burger or hot dog.Start by cutting each root in half, lengthwise, and lay the flat sides down.When everything is cool, cubed and cute, add the salt and oil and briefly toss. .

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