All week long Jody Williams, the chef at New York's beloved Buvette restaurant, will be sharing recipes from her new book, Buvette: The Pleasure of Good Food. Follow along to win one of five copies we're giving away -- and to add a little more Paris into your life.
Today: A bright, spring recipe to give your beets some bite.
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In this combination, almonds enhance beets’ earthiness, and a bracing, creamy horseradish dressing offers not just richness but also a bit of a bite. Be sure not to discard the leafy greens from the beets; they are a wonderful vegetable in and of themselves. Chop beet greens and add to a soup, or slice and sauté them with garlic and chili as you would spinach or any leafy green. Waste not, want not, as they say!
1 bunch beets, leafy greens removed, but with 1 or 2 inches of the stems left on, scrubbed and rinsed 1/2 cup water 1/2 cup vinaigrette 3 tablespoons raw almonds, roughly chopped 1/2 cup crème fraîche 1 1/2 tablespoons prepared horseradish or 1 tablespoon freshly grated horseradish 2 teaspoons sherry vinegar Coarse salt 2 tablespoons high quality, extra-virgin olive oil