beets
Mid-April, the season of beets will be over, and it would be a shame not to have tasted it. Native of Picardy, the beet red is sold mostly cooked. It is very sweet and is eaten at the entrance, with for example a salad of chicory. But Khammoussi says some of his customers eat them raw and grated.
Did you know that there were so many beets different? Starting from the top one, in a clockwise direction, we have a Tonda di Chioggia, an Albina Vereduna, a Burpee's golden and the beet classic (the Ronde de Detroit). To his customers, Alain Passard presents them in the same plate.
