In my market I find several types of beetroot. For example, the yellow (has pinkish skin) and the ruby red, which comes in two shapes, long and round.
The yellow can be eaten uncooked, with sea salt, fresh ground pepper, and olive oil. It's sharp and crisp.
But I prefer to cook them slowly in the oven (one hour, minimum). This reminds me of the red beetroots that were cooked on charcoal ovens and sold in the streets of Tehran! So I cooked the red ones with one yellow one and made a salad in a Bohemia Crystal bowl. I put them on a bed of fresh spinach leaves, and toppled with sesame seeds.
Miam!
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