Do you need another reason to ear your veggies? How about the fact that vegetables span the vast array of colors and shades? Take a beet, for example... Deep red, purple, golden, red/white striped, brown). As more grocery stores are increasing their selection of produce, more and more creativity may be executed in the kitchen. (Tomatoes, carrots, squash, etc). As the chef, you are also the artist. A white plate is your blank slate. Your medium? What you chose to serve. I have always been a fan of beets, especially when roasted with fennel and citrus. I first selected a variety of colors of uncooked beets from the grocery store. I sliced the beets very thin with a mandoline, as well as fennel bulbs. Toss the delicately cut veggies with the juice if 1 lemon, as well as lemon, orange and grapefruit zest. Drizzle with EVOO, sprinkle with sea salt and lightly dust with cayenne pepper. The sweet acid in the citrus will brighten the beets and fennel... Roast in a 400 degree oven for 15minutes (dies not take too long to cook since veggies are cut to thin). Remember to keep the dark red/purple beets separate from the others, as the dark color will "bleed" onto the others. A beautiful garnish to accompany the beets? Chive buds! They are harvested before bloom long and taste delicious as a garnish (I found some at an Asian market in Dallas). To accompany the roasted beets and fennel, I made a beet coils (recipe later), as well as tossed with a few roasted walnuts and sprinkled with Feta cheese. With edible art, you'll be sure to eat your veggies too!
Love y'all! ♥