Summer is more or less here, depending on the week. And as great as it’s been to change from soups and roasts to lighter fare, most of us need something more than a bowl of lettuce to get by. Spring brought with it a whole new collage of root vegetables, especially beets, that make for an easy transition.
At the new Trattoria Bianca restaurant near Penn Station, executive chef Julian Clauss-Ehlers is serving a roasted beet and goat cheese dish that just bursts with freshness. “The creamy texture of the goat cheese complements the earthy flavors of the beets — it's a classic combination!” he tells us.
Beets can be a hard sell though, with many home cooks either serving them raw, or sugared and pulverized beyond recognition. But Clauss-Ehlers’s recipe calls for gently baking the beetroot, which “keeps it tender and helps keep the shape,” he explains.
Eat beets now, while they’re in season, to get the most flavor out of the heart health-boosting veggie, which also has potassium for your muscles and antioxidants.