Still lot of Roots vegetables at farmers market, here some easy Idea

The Gourmandise School   of Sweets and Savories Santa Monica

Beet it.  Let's not beet a dead horse; these veggies are awesome. There are few vegetables at the market whose season lasts so long or are so versatile AND come in a rainbow of assorted colors.  Available in veritable crayon pack of options, beets are edible from root to tip. Don't ask the farmer to cut off the leaves for you; they are not only from the same family as chard but just as delicious sauteed with garlic and a twist of lemon.     Since the 19th century, beets have been used to produce table sugar (as an alternative to cane sugar, which tipped the antislavery movement in Europe, but that's a whole other class).  Beets are indigenous to the Mediterranean, and have been preserved for centuries.  Pickled, broiled, steamed or juiced, they are even used as natural food colorants and flavor enhancers.     We've given you two recipes today to highlight this wonder veggie's versatility.  Store the greens as you would kale or chard and massage them with tahini for a marinated salad, sautee them as directed above or shred and bake them with ricotta and parmesan in a pie crust for a savory tart.  Roasted Beets I love making large batches of roasted vegetables at the start of my work week; we store them in the fridge and toss potatoes into our eggs for breakfast, roasted beets atop a bed of greens and cauliflower in our mashed potatoes.       8 medium-sized beets, trimmed, washed and scrubbed. 3 Tbsps olive oil 3 cloves shallots, peeled 1 tsp coarse sea salt 1) Preheat your oven to 400.  Place your beets on a cookie sheet or roasting pan and toss them with the oil, shallots and salt. 2) Cover with foil or parchment paper and bake for 40-50 minutes.   Chocolate Beet Bundt Cake This cake was adapted from Chef Gwen Kenneally's book Sweet & Savory.   2 cups flour 4 Tbsps cocoa powder 1 tsp cinnamom 2 tsps baking soda 1 Tbsp kosher salt 3/4 cup plus 1/4 cup butter, softened 1 1/2 cups packed dark brown sugar 3 eggs 6 ounces bittersweet chocolate, melted 2 cups beet puree  (6-7 beets, roasted, peeled and pureed) 1 Tbsp vanilla   1) Preheat oven to 375.  Spread melted butter at the bottom of a bundt pan and sprinkle with sugar.  2) In a large bowl, whisk together your flour, cocoa powder, cinnamon, baking soda and salt.  Set aside. 3) In the bowl of a stand or with a hand-held mixer, cream together the 3/4 cup butter with the sugar for 2-3 minutes.  Add the eggs and vanilla and beat until fluffy. 4) Add the melted chocolate and remaining butter, followed by the beet puree and mix until well combined. 5) Fold in the flour mixture and pour into pan.  Bake for 45-50 minutes. 6) Top with your favorite ganache, glaze or ice cream.   Wishing you a delicious day, Clémence and Hadley