The Color of Food

Whew, it's been a while, hasn't it?

The past month and a half has been insanely busy for me, but during that time, I did manage to use up all those beets from the CSA. Hallelujah! The magic recipe came from Madhur Jaffrey's gem, World Vegetarian. I tweaked it a little, of course, mainly by adding three (3) times more beets than was called for.

The result? Well, it tasted wonderful -- perhaps my favorite beet recipe so far. The trouble is it doesn't actually look that appetizing. In fact, it doesn't even look like food, more like chunky house paint. With its frighteningly lurid fuschia ooze, it has a face only a babushka could love.

If you're brave enough, here's the recipe. Serve by candlelight.

3 pounds beets, roasted in foil or in a covered baking pan at 350 degrees F for about 45 minutes
4 cups plain yogurt
2 t salt
Black pepper to taste
1/2 t cayenne pepper
6 T finely chopped fresh mint
4 T vegetable oil
6 cloves garic, minced

Peel and coarsely grate the beets. Mix with the yogurt, salt, pepper, cayenne, and mint. Heat oil in a small pan and fry garlic until golden. Pour oil and garlic onto the beets (beware of splatter) and mix.