Thursday, August 5, 2010

Rieslingfest: Turning beet red

Beets, prepped

I like working with beets. Fresh Ontario produce, beautiful colour and texture. Just a bit difficult to prep, because it stains like nothing else, and it's rock hard when raw. Shave the skin off, cube (slowly, and very, very carefully), and make sure you have an apron on. I looked like I had been cannabalizing something - knife and cutting block bright red, t-shirt splashed and stained. Forced to change clothes, because now I know why people refer to it as being beet red.


1 comment:

  1. enjoy having this everytime, chicken stock really brought out the flavours last time though