Beet Gazpacho

My only experience of beets growing up was pickled beets in a jar which tasted like textured vinegar to my childish palate. In France when I was sent to do the intimidating task of the weekly family marketing at the Marché I found beets sold in vacu-sealed pouches fully cooked and ready to be tossed in a vinaigrette for a quick and lovely salad. I loved their unique sweet earthiness. They are particularly good served with goat cheese and walnuts. Orange zest is a lovely... Read More