Fall has officially come, and mood is changing rapidly toward a more calm and contemplative state of mind and soul. The earth is giving its best to provide us with beautiful food to face the upcoming cold season. Squashes, beets, kale and winter greens are slowly taken the place of colorful tomatoes and peppers.
I am fondly in love with summer and summer food: berries, watermelon, tomatoes, aubergines just make me think of long, warm nights and late, lazy dinners. However, there is something magical and a bit misterious about fall vegetables that reassures me and fascinates me equally.
I got the beautiful beetroot in the picture from a collegue who received way too many from a friend and farmer. I stared at its shape all the way home: clumsy and dirty, but strong and secretly bright inside. The morning after, I woke up seeing the cold light touching it from afar, from the half open window, and it was in that exact moment that it revealed all its beauty.
I have a love-hate relationship with beetroot. It always leaves me with an umpleasant, earthy feeling. I started to appreciate it in dishes where flavors are contrasting rather than matching: spicy mustard or horseradish cream, sweet fruits like apples and pears, and very savory cheeses like feta or parmigiano. This are fixed rules for me now. From here on, there was just space for trial.