Friday, April 16, 2010


I love Clotilde Dusoulier's food blog, Chocolate and Zucchini. Her photos are tempting, her recipes are edgy but not so bizarre that I can't recreate them here in Taiwan, and I like her patter. She has a great way with words.

There's one recipe of hers I've wanted to try for ages: Grated Carrots and Beets. This might not sound like the kind of recipe that lingers in the back of your mind, calling to you at regular intervals, making you wish you could buy a fresh beet in this country. But it has been haunting me like... well, like some elusive western root vegetable. I've heard tales of beet sightings at the markets here, but had never come across them myself, so imagine my delight upon seeing a crate of small fresh beets at the morning market last weekend. I bought four and knew exactly what I'd do with them.

The recipe is perfect as it is, so I didn't meddle with it other than to increase the vinegar to two tablespoons. I tried it dressed simply and enjoyed the crunch and mellow flavor of the beets, but once I added crumbled feta the flavors really came out. I don't really want to experiment further... it's perfect with that bit of zing.

Raw beets are very good for you, and some people even claim they have cancer-fighting properties. The carrots add some nice sweetness, which the mustard and vinegar complement nicely. This makes a fair amount, and will keep for a bit in the fridge. It's also good for sharing.