When that fall air turns crisp and cool, it’s time to dig up the beets (and if you don’t grow them, pick some up from the market, and plan on growing them next year)! Beets posses a unique earthy-sweet flavor, they’re versatile, and they’re oh-so pretty (just be careful with that juice!).
As we’ve found more recipes utilizing them, they’ve slowly become part of our regular repertoire – we roast them with cauliflower, slice them for salads, turn them into a hash with sweet potatoes, or, as in today’s recipe, make them into a vibrant crimson soup (adapted from River Cottage Every Day). Don’t let your grandparents’ pickled beets scare you away from trying them!