Gourmet (September 2009)
We're total suckers for beets. We love 'em. Mixed with bright citrus flavors, they're heavenly. Matched with a good goat cheese, they're mouthwatering. We've paired them with country ham and cornbread, with green beans and mustard and as the focal point of a fancy little appetizer.
But there's one problem we always encounter, a daunting, sigh-inducing hurdle that makes cooking with beets feel like a big undertaking: Ya gotta roast 'em.
Beets taste amazing, but these root vegetables are so dense and hearty that you have to roast them in the oven for a long time to make them palatable. (It's the same reason you don't serve raw potatoes.)
So when we came across this Italian Parsley and Beet Salad in the September Gourmet, we were immediately intrigued for one major reason: raw beets.