The Beet Goes On: It’s Time to Embrace the Earthy Vegetable

Succulent chunks of roast beets are drizzled with a robust horseradish-spiked yogurt cream.

Beets are like sponges and absorb flavors quickly. Dreamstime/TNS

By Beth Dooley From The Minnesota Star Tribune

I adore beets of all kinds: the earthy sweet, the lurid magenta, the striped pink and the goldens. Sure, they’re not to everyone’s taste, but their strong character stands up to a range of intense flavors—vinegar, horseradish, mustard, piquant dairy sauces, vinaigrettes, smoked fish.