Last year, at one of the last Spenard farmer’s markets of the season, I came across a vendor with the most incredibly sweet and tender beets. As I was picking through the beautiful bunches of ruby roots, the farmer came over and told me to ‘pick a good one’, because they were the last of his crop. I made my selection and hurried home, beet tops overflowing my bags. I hadn’t even unpacked all of my purchases before the beets were peeled and into the boiling water, and a fresh batch of tofu mayo was whirring away in the blender. The resulting beet salad was so good that after lunch I walked directly back to the farmer’s market and bought every last beet he had.
She made an itsy-bitsy teeny-weeny rosy-colored beet tahini
Today’s recipe comes with a jingle! Now personally, I don’t think that beets need any of these advertising gimmicks. Their earthy smell, brilliant green tops and seductive red roots should speak for themselves, but apparently there are some skeptics out there that need some convincing.