Roast or boil them and the skins slip off easily. Slice or dice and coat with a simple lemon vinaigrette or my short-cut-secret:Brianne’s brand Red Wine Vinaigrette (the one with the large single strawberry on the bottle). Top with Chèvre, or if you like it, blue cheese. Yummy!
18
In ways I do not understand, "table beets," are vastly different than "sugar beets." Does this difference carry over to betalains?
7
I like the concluding bit about how strawberries' anthocyanin-based reddness is not 'stable enough' for food-based coloring. Beet's red color is famously stable, being able to pass alarmingly into the urine of those who eat it!
28
Very pretty vegetables... that lend an awful taste of rot to any food they touch...
4
Try Lou's Restaurant 's (Hanover, NH) "red flannel" hash. You'll change your opinion.
4
Beets provided the original red in red velvet cake before the artficial coloring. I bet the cake not only looked better but probably tasted better as well.
30
Gorgeous Photo. I would buy that, for my Dining room.
11
The article states: -- “If you look at the label very carefully on organic strawberry ice cream,” Dr. Maeda said, “often you find beet juice added.” -- And here I thought it was to add sugar -- as in, sugar beets.
But I don't eat ice cream anymore anyway.
4
Bravo Dr. Maeda. We need more of these curious but enlightening kinds of articles to stave off our negative political fatigue. Thanks for publishing this!
53
I agree. I particularly like the little quip at the end :"If you look at the label very carefully on organic strawberry ice cream,” Dr. Maeda said, “often you find beet juice added.” We're all drawn in as investigators. Bravo indeed.
14
I love these articles. So removed from the worries of the day.
68
I agree. Reading about scientific discoveries is an island of sanity and reason. A refuge from the insanity.
23