Writing about the warm and wonderful Jacques Pepin (see Sips 8/5/08) reminded me of a recipe of his that I love…simple and colorful.
At the Rancho La Puerta’s organic gardens I recently picked red, yellow orange and purple beets out of the dirt and ate them like candy. Here is a simple salad using fresh poached or canned red beets.
Red Beets
Drain a can of sliced red beets and combine the slices with sour cream, cracked pepper, salt and a dash of red wine vinegar.
Serve over endive leaves with a sprinkling of flat-leaf parsley, tarragon or basil leaves on top.
Like good writing,
“The best food is always the simplest.”
From Jacques Pepin’s 21st cookbook “Fast Food My Way…2004 by Houghton Mifflin Company
Brenda C. Hill
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