Welcome back to the Weekend Cook and Tell. Every Wednesday we hit the food sections of various national newspapers in search of inspiration for a weekend cooking project. We hope you'll cook along with us and share your experiences, recipes, and photos here.
Fall is here and with it comes the hearty, starchy, root cellar-ready vegetables that keep us going throughout the chillier months. One of our go-to cool weather roots veggies is the sweetly versatile beet in all of its shapes, colors, and sizes. The beet has a wonderful adaptability, an almost chameleon-like ability to go ease into all sorts of diverse cuisines.
This week Melissa Clark of The New York Times takes her beets on a journey to India with cool yogurt and warm spices. Over here our resident preserver, Marisa McClellan is pickling the golden variety.
For this week's challenge we're looking for your beetiest recipes. We're talking meaty bowls of borscht topped with spoonfuls sour cream, all-American breakfasty plates of red flannel hash, fall salads made with roasted candy stripes and topped with candied nuts and tangy crumbles of soft cheese, or even slices of velvety beet seed cake.
Show us photos of your beet innovations on Photograzing (make sure to include "Cook and Tell" in your submission title) and tell us about your recipes here! If you'd like to blog the experience, please leave a link in the comments below. We'll post a round-up of your best beet-centric recipes, ideas, and experiences next Wednesday.