New & Now
An Open Letter to Beet and Goat Cheese Salads
by Food52
• March 7, 2012
• 1 Comment
We love the Nitpicker column at Bon Appetit -- writer Jason Kessler complains (hilariously!) about everything from candy canes (too slobbery!) to prix fixe menus (too mechanical!) This time he's moaning and groaning about beets:
"In a non-scientific research study with made-up results, beets were on the menu of 88% of all restaurants in North America. In 61% of those restaurants, they appeared in the form of a beet and goat cheese salad. For the love of Bourdain, can we stop with the beet and goat cheese salads?"
We love our beets peasant-style, smoked, and pickled, but we can't help but agree that our other favorite root vegetables -- celeriac, parsnips, sunchokes, rutabagas -- deserve more time in the limelight.
Comments (1)
over 4 years ago LilRhodyisCookin'
Reminds me of an article by Bittman in the NYTimes a few years ago where he proposed a divorce between beets and goat cheese, the accompanying recipe is DIVINE. You may find yourself with the urge to eat the walnut/garlic/OJ sauce with a spoon!
http://www.nytimes.com...