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These days when I make pasta, I think pink: pink beet sauce, that is.
Recent dishes included shards of pale pink beet meringue topped with a dollop of goat cheese and a sweet beet puree; and rounds of fried dough with smoked tuna, avocado puree and onion ash.
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Petite portions are ample for a medium appetite, particularly in concert with the warm, crisp garlic bread served at the beginning of the meal (skip the sweetish, pink, beet-tinged aioli).
But yellow and pink beets have a lot going for them nutritionally as well.
Pink: beets, cranberries, frozen raspberries.
Pancakes turn pink with beets.
On a recent visit, I was drawn to the shop's counter by the display of perfectly mounded heaps of luscious chicken salads in almost every color of the rainbow, reflecting their ingredients: pink for beets, orange for roasted red pepper, yellow for curry, red for ajvar and green for tabbouleh, pesto or guacamole.
As the summer progresses, we should also start seeing pink-fleshed beets and the always amazing striped Chioggia variety.
Lasagna With Roasted Beets and Herb Béchamel: This delicate lasagna turns pink as the beets mingle with the white sauce.
Varieties differ from farm to farm, but some of the more common choices include bull's blood beets, pink chard, radish, ruby chard, corn shoots, broccoli, celery and red Russian kale.
And the arugula, which supposedly comes with candy-striped beets, pink grapefruit sections, avocado and crisp red onion arrived with peeled grapefruit pieces, but only two small bites of avocado.
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