If you eat with your eyes, you will love this beet beauty. It is basically a crustless quiche, filled with color and flavor. I got the original recipe from Martha Rose Shulman at the New York Times. Don’t you love her articles? She provides so much education on how to handle food. It’s like having a mentor.
For this dish, Martha Rose provides is an impressive foundational recipe that you can get creative with. Tweak it in ways that fit you palate and addictions. The recipe below is one such tweak.
Besides the color and flavor, I love that both the tops and the roots of the beet go into this dish. It is so easy to use one in a recipe and then forget about the other. If the other happens to be the tops, they do not keep that long.
Part of the color magic comes from having more than one color of beet. I used golden, red, and rosy chioggia beets for the dish in the picture. Since the recipe calls for two pounds of beets and beets usually come in one pound bundles, you can get two different colors. If you grow beets, consider a row of mixed varieties.
This dish is wonderful when first baked but it is also delightful as a leftover. Serve it chilled or at room temperature. Take a slice for lunch along with baby greens and a dash of fruity vinaigrette. Your lunch companions will certainly be jealous.
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