During the months when the produce aisle seems a bit bare (no locally grown tomatoes or piles of fresh corn in sight), take advantage of the ever-growing variety of root vegetables that are showing up everywhere.
Rough, rustic, and roasted, the root vegetables featured in this dish are filling, comforting, and nutritious.
Beets might not be much to look at. But beneath their dull, rather unassuming exteriors lie sweet, tender jewels full of buttery flavor and a wealth of nutrients. Fresh beets possess a taste and texture that canned ones just can't match, and they come with a bonus -- savory greens.
If you haven't roasted beets before, you're in for a treat. Although they take a bit more time, it's well worth it: Roasting intensifies their sweet, earthy flavor.
Peel away the tough exterior of a rutabaga to discover a hearty, firm flesh that's tasty and filling. In addition to this light potato salad, add rutabagas to rustic vegetable soups, or roast them along with other root vegetables, such as carrots, turnips, and parsnips.
The smaller the golden beet, the more tender -- and they are best eaten raw. A mandoline or Japanese vegetable slicer is essential for cutting the beets as thin as possible. Of course, red, pink, white, and the two-toned Chioggia are perfectly acceptable here as well.