I love working with beets – whole, leafy, bushy beets.
Everything about them leaves this deep, ruby tint. As you rinse the giant green leaves, the red stalks look like rhubarb and tint the water red. As they drip on the steel sink, the droplets look luminescent over the cool, silver blue.
If you hold a leaf up to the light, so the sun shines thru, the leaf is a gorgeous, vibrant yellow green, contrasted with the crimson stem system running thru the leaf.
The leaves taste great raw.
As I peel and cut the beets into chunks in order to boil them, my hands are covered with beet juice. In fact, everything seems covered or at least sprinkled with red beet juice. It is a vegetable that likes to play with you.
I must admit, I do love pouring the beet juice on anything on my plate that night, perhaps to color my dinner as much as to taste the beet flavor combine with everything.
Afterward, I can hardly bring myself to pouring down the drain that beautifully colored beet water that’s left over. It is such a gorgeous deep color.
Why is that deep, iridescent red so alluring, so mesmerizingly attractive?
I think it’s like seeing everything thru rose colored glasses.