A cache of wint’ry beets looked like a vacation stowaway in our 80-degree January.
I first thought of David Tanis’ chilled, yogurt-based borscht in A Platter of Figs. Try it if you haven’t — in the summer. (Top it with shelled edamame.)
But I couldn’t bring myself to serve a summer soup where a Christmas tree still stood. Opening another cookbook was far easier than taking down the tree, so I turned to Alice and Chez Panisse Vegetables, a foolproof and failsafe companion to a CSA subscription if ever there was one.
For the roots: a salad and a German riesling. Roasted, cooled, and marinated beet bottoms tucked into baby spinach with tiny MA`O tangerines and toasted walnuts. If I had blood oranges and mache, I’d do it again another way.
For the tops: another post.