I’ve been obsessed with beets lately; shredded, pickled, with crème fraiche, on their own or in a salad with grapefruit and avocado. It may be my Polish heritage coming out in full force. My grandmother used to make borscht which I politely refused to even look in it’s purple direction. Although her horseradish made with beets I learned to adore over the years. The appearance of the purply red condiment on the Easter table let everyone know this horseradish was not messing around. Yotam Ottolenghi’s new cookbook, Plenty implies a degree of seriousness as well. An all vegetarian cookbook, even though Ottolenghi is not, this book is a
beauty. And one of my favorite recipes is his beet, orange and black olive salad. Here is his description of this delectable dish,
The mild sweetness of beets offers an ideal background for the intensity of sharp orange, and salty olive, creating an unusual yet delicious salad. Use Greek black olives of the dry, wrinkled variety. Having matured longer on the tree, they are saltier and more robust in flavor. If you wish to keep the salad more mild and fresh it also tastes great without the olives.
You’re also not going to want to miss Shakshuka on page 87. It’s a North African dish with many variations and Ottolenghi’s ideal brunch fare. After looking at the stunning photos I would eat this amazing egg dish at any time of day or night.