The Naked Beet

Elina Nudelman started The Naked Beet blog a year ago, inspired by her favorite soup (borscht) and her love of cooking and entertaining. Nudelman has been cooking for as long as she can remember. She received her first lessons as a young girl from her mother (who dictated instructions over the phone from her office) and later learned at her grandmother's side. Nudelman developed a taste early on for all types of food from around the world, a theme she explores on the blog. Her Silken Aubergines are comforting in their mixed Italian-Romanian ancestry, her Asian Daikon Carrot Salad is a crisp blend of julienned vegetables in a bright sesame vinaigrette, and her borscht—oh, her borscht—is a lush, sweet-tart take on an old east European staple. Of this soup she writes: “After days of lovemaking…while soaking in a tub, you’re hungry for lunch. The most appropriate meal? Silky beet soup with a hearty hunk of black bread.” We're intrigued by her love life (days of lovemaking?), and also by the soup. Her secret: Lots of beets, lemon juice and no meat stock or bones to muddy the fresh beet flavor. We’d love it hot or cold. Nudelman and her husband, aka Olive, recently debuted the Naked Beet YouTube channel, where Nudelman demos her recipes. Day to day, she peppers her blog with colorful photos that reflect her style (fun, lively) and recipes which explore exciting taste combinations that keep us inspired and coming back for more.