The beet is the most intense of vegetables. The radish, admittedly, is more feverish, but the fire of the radish is a cold fire, the fire of discontent, not of passion. Tomatoes are lusty enough, yet there runs through tomatoes an undercurrent of frivolity. Beets are deadly serious. (Tom Robbins, Jitterbug Perfume)
I am even a little bit sad right now because the ones I just bought are all gone.
Anyway, I digress. A quick roast of the beets gave me gorgeously fragrant juices, so I forwent the red-wine vinaigrette. I had some proscuitto ends that I fried up with some olive oil and red wine vinegar and a little sugar to round out the roasted beet nectar.
And then, I went to poaching my egg. I have never poached an egg before, so I started reading up and while I'm not known for following directions, this time, I swear I did as asked. But my sad little whites ran away from their golden counterpart and my egg wasn't the perfectly round parcel I was hoping for. Still, it sat just fine atop the greens and the beets and when I gently nudged it open, I had bite after bite of golden salty-sweet and I licked the plate clean.
(In case you were wondering, I am an Amazon affiliate, and purchases from links in this post to Amazon may earn me a nickel or two... so thanks!). blog comments powered by Disqus
Lara Ferroni is a former tech geek turned food geek who spends her days exploring the food culture of the Pacific Northwest. As a food writer and photographer, you might spy her learning to make kim chee in the back rooms of a local church, foraging for wild berries, or snapping away in the some of the Seattle and Portland's finest kitchens. You can find her work in publications such as Epicurious.com, Gourmet.com, Edible Communities (Seattle, San Francisco), Seattle Magazine, Seattle Metropolitan as well as numerous cookbooks, including Doughnuts: Simple and Delicious Recipes to Make at Home.