|Beets, betterave, are big in France.|
|Diced and dressed.|
I’ve always wondered what the French do with the greens which we boil and treat like spinach if memory serves. I’m sure French cooks use them one way or another, maybe in soups, because nothing goes into the garbage that can be eaten in this country.
|Beets with mache (lamb’s tongue), probably my favorite combination.|
I buy beets at my favorite marchéalready cooked and ready to be peeled. If I’m really lazy, I can also find them cooked and peeled in vacuum packed packages. I’m not sure either of these options is available in other countries. If not, you’ll just have to boil your betterave.
|This is the way I buy them at the marche, already cooked and ready to peel, rinse and dice or cut into Julienne strips. I realize they don’t look appetizing, but trust me they are delicious.|
You want to choose those that are about two to three inches and boil for 20 to 30 minutes, drain, cool, peel.
|Delicately tender mache or lamb’s tongue.|
Most of us dice the beets for salads and dress them with vinaigrette. Because of the sweetness of the beets, it’s best to give your vinaigrette a healthy dose of mustard.
|Yet another way to serve endive.|
They are also an appealing contrast of textures and tastes with endive and one of my favorites, mache.