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Page Last Updated 29 March 2015
It’s easy to love fresh beets, and not just for their nutritional advantages. Beets have an earthy, hard-to-define flavor like no other vegetable’s, one reason they so often appear on high-end restaurant menus. Roasted beets are wonderful on their own or simply dressed with a vinaigrette, and they will keep for five days in a covered bowl in the refrigerator.
Beets are available year-round, but the best time to buy them is June through October, when they are at their most tender. Look for unblemished bulbs with sturdy, unwilted greens. In addition to the usual red variety, you may find beautiful golden beets, and pink-and-white striated Chioggia beets. Unless a red color is important to the dish, either type can be used interchangeably with red beets.
Often purchasers ask that the greens be chopped off. That’s a mistake -- the greens bring an additional set of nutrients to the plate, most notably beta-carotene, vitamin C, iron and calcium. Take your beets home from the farmer’s market with the greens intact. Roasting is the easiest way to cook beets, not least because the skins will slip right off. ~Martha Rose Shulman on NYTimes.com.
The filling can be made a day or two before making the frittata and held in a covered bowl in the refrigerator. The frittata can be made several hours ahead of serving, or a day ahead if serving cold. It does not reheat well. ~Martha Rose Shulman
The ingredient list is long, but the labor involved in making this soup is minimal. It tastes best if you make it through step 2 a day ahead. Refrigerate overnight, then bring back to a simmer and proceed with the recipe. ~Martha Rose Shulman