Just Beet it, Beet it
By sam breach on August 10, 2006
It doesnt matter who's wrong or right, but should you beet it red or beet it golden and bright?
Christine, who Cooks Vegetarian starts us off with her Japanese-Style Beet Salad which not only includes contrasting beets but has a different delicious dressing for each.
In the Battle of the Beets that follows, you'll find an array of recipes for these year-round versatile veggies including the prettiest beet pasta imagineable, beet salads and even a chocolate cake! Are you with the Red beets or cheering for team Gold..?
Fellow Blogher Food Editor, Alanna, from A Veggie Venture actually compares different beets in her post, but her recipe focuses on the golden Chiogga Beets which she pairs with Horseradish Cream.
Catherine from Albion Cooks serves her beets with farfalle pasta and gorgonzola.
McAuliflower of Brownie points has entries on both beet teams today. Her first is a pretty golden beet and blood orange salad accented with avocado slices.
Mimi from French Kitchen in America has only just discovered golden beets and has been wondering what to do with them. Hopefully this post will give her some ideas.
Bonnie of Daydream Delicious over in Britain where beets are known as beetroots, serves up her veggies in a way that even the fussiest eater won't be able to refuse. In a chocolate cake? How can you possibly argue with that!
Meg, in Paris, posting at Too Many Chefs serves up a Beet and Beet Greens Salad with Mustard Seeds with goat cheese.
Great sounding combination.
McAuliflower of Brownie points switches to the red team with an orange and beet swirled pasta. So cute, it could almost be candy.
Elise from Simply Recipes shares her mother's method for Pickling beets without an overpowering taste of vinegar.
Barbara from Tigers & Strawberries Paints her green salad bright red with the help of baby beets.
Blogher Contributing Editor
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