As excited as I get to see summer really coming on at the market — fat, juicy tomatoes; cool, crunchy cucumbers; glossy, purple eggplant — I also get a little panicky about what’s going out of season. The earthy, vividly-colored beets I love so much won’t be around much longer here, so I’m making the most of the very tail end of the crop with a shockingly beautiful, cool spread of beets and tangy yogurt that just happens to go oh-so-well with chilled rose on still-bearable summer evenings. As easy on the eyes as it is to whip up, this makes a convert even out of avowed beet-avoiders. Use any seeds you have for garnish, and drizzle on the olive oil with a free hand. The spread keeps well for several days in a sealed container in the refrigerator.
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from Camille Styles | Camille Styles http://ift.tt/1Te9NOp
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