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I've never actually eaten a beet, not that I haven't had my chances. I've decided to try to new foods after reading your first two memoirs (I'm now working through Garlic and Sapphires) that I have always been too scared to try. For example, anything with raw egg: spaghetti carbonara or hollendaise sauce, just does not appeal to me and yet I will lick the brownie batter until there is none to bake. How would you describe a beet's taste and texture? Do you have a muhammara recipe too? oxoxox
Toggle Commented Nov 19, 2014 on Pretty (Easy) in Pink at Ruth Reichl
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Nov 19, 2014