My poor non French people,
It’s time for me to tell you about the French jewel of our earth : Beets.
They are a basics of our daily culinary bliss, and even saved us from the evil Britts when Napoleon discovered that sugar could be produced out of it.
Yes, that’s how we survived from the wicked blocade imposed by those tea-drinkers and almost didn’t lose at Waterloo.
Merci Napo !
For me la betterave is above all the smell of my grand-mothers’s kitchen in autumn.
She roasted them for hours, and the whole farm would be full of a smocky sugary perfume.
Now here is a summer recipe I treasure.
Cold Beets soup and French feta.
A bunch of raw beets
(or presteamed 8 oz Trader Joes Beets)
1 cup of chicken broth
4 oz of feta
- Boil the beets for an hour on low in vinegary water.
(only if they’re uncooked, of course)
- Peel them, and Mix them with the chicken broth
- Add a spoon of rice vinegar
- Just before you serve, add the feta that you cut into small pieces.
The color is amazing, pink and bloody and even fluorescent.
And the taste is incredible.
And it’s diet ! (low calory veg AND low calory cheese, anti oxydant, rich of flavnoids… par-fait !)
And it’s so refreshing !
And it’s so French and Parfait !
Ah, vraiment, how could you live without me before…
Bon appétit !