Red beet ribbons with balsamic vinegar syrup

The many and various tints of red are among my favorite colors, followed immediately by the intense shades of purple. Next to the tomato, I adore the eggplant. Hardly a day goes by without a tomato in some shape or form at my table. But during the cold and windy months of fall and winter, I replace the eggplant with the beet in the kitchen. Both purple vegetables share a similar quality, namely their versatility. Though it is difficult to start with just one recipe, with the promise of many more to come, I have chosen to post this particularly simple combination of beets cut into ribbons marinated with the syrup of balsamic vinegar and thick yoghurt.

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