Golden beets with fresh turmeric and ginger

This side dish is from ONE beet. One perfect, golden nugget so sweet I could eat the whole plate for dinner alone. I scrubbed and cubed it, steamed it, then simply dressed it in good butter, a splash of Norm’s homemade Pinot vinegar, and some grated ginger and turmeric rhizome. A pinch of salt and red chili, e voilà.

This simple little plate begs for a curried lamb and fragrant jasmine rice, or maybe a nice paneer crumble and biryani. Tonight, though, I’ll enjoy it in its own right.