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Dinner Tonight: Ziti with Skillet-Roasted Root Vegetables

I picked out this recipe nearly two weeks ago while flipping through the January issue of Bon Appétit. I was immediately struck by all the winter vegetables, which I saw as a beacon of sane eating as soon as the glut of the holidays were over. Oddly, the genius of this recipe isn't the plentiful vegetables, but the addition of butter at the very end. It creates a wonderful savory edge to this decidedly meat-free meal.

The original recipe from Bon Appétit called for golden beets, something I didn't think was necessary to find. What are wrong with regular beets? Well now I understand. The plain red beets stained the whole dish pink, which wasn't necessarily a problem, but it certainly looked a little strange. If you don't happen to mind the tinge, then don't worry.

This also happens to be one of the first recipes I've seen that's called for the greens of the beet to be used. If your beets come with the greens still attached then go ahead and toss them in. If yours don't then don't fret too much.

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