It took decades to understand the beauty of a beetroot. I believe not to be the only person to have been perverted by being exposed to this root in its cooked, or preserved state, rather than knowing it as a raw ingredient, intaking it for its vibrance, rich taste, and intense hue. Today it occurred to me that a risotto may be sprinkled with raw grated beetroot, and topped with freshly crushed garlic, in a robust olive oil.
Sila Blume 