Beets are very versatile and are in season year round. Two of my favorite preparations for them are roasting and pickling.
This “salad” featured above is seasoned with a confit lemon olive oil, fourme d’ambert blue cheese espuma, candied walnuts and grapefruit segments. To finish, I drizzle a syrup of grapefruit and chili and a little fleur de sel and fresh black pepper.
I also really enjoy making chocolate beet brownies. The chocolate works great with the beets, as well as pureed with creme fraiche for a dessert sauce.
Crafted Creations 