Colors give me great joy. The allure of a painting, bliss of a garden, warmth of yarn, softness of fabric, and amongst all of these the absolute cosmic dance of colors. I end up shopping for things just because the colors attract me. I want to own them, these colors, embrace their vigor, imbibe their depths, and savor their texture. I want to be one with colors.
I find colors alluring in food, too, the best derived from natural ingredients. The gold of turmeric, the dust of cocoa, the verdant leaves, the mauve – tender in a turnip, mature in an onion, the royal purple of a brinjal, the rust of cinnamon, pristine coconut, orange hues – the list is infinite. Nature offers us a platter enhanced by a burst of colors. While most colors dissolve and merge into each other, releasing nutrients and flavor, I feel the one color the grows richer and more vibrant when cooked, is the luscious red of beetroot. I think cocoa comes second in this list of colors that become richer when cooked.
I love cooking with beetroot, not because I like the vegetable but because it teases me with colors more intense than passion. Cooking beetroot gives me pleasure. It makes me swoon. It makes me experiment.
While savory dishes of beetroot come out great, it’s true colors, deep and sensuous are revealed in sweet dishes. This Saturday, I made too heavenly dishes with beetroot, for the sweet tooth. Sharing the joy of Red!