But don't take my word for it . . . take Deborah Madison's. The celebrated writer and local food advocate says:
It's such a prime moment for root vegetables and bigger doesn't mean less in quality . . . unless you're growing in some really hot dry place, like the Rio Grand Valley.Because Deborah loves big root vegetables, we brought her one of Henry's big long burdock roots, and a couple of large beets.
The burdock she presented to the world in all its glory.
The beet she held in her hands like a heart -- a big, red, beet-ing heart.
Then she grabbed a grater, and within a few minutes both beets were transformed into a big loose pile of shreds.
Then she got out a yogurt sauce she had made earlier, and tossed a half a cup or so of it with the beets. And we had the best beet salad of our lives -- just like that!
I'm not sure, but I think this was the recipe for the yogurt sauce. It's from Clifford Wright, and Deborah wrote about it here.
From the book A Mediterranean Feast by Clifford A. Wright
To strain yogurt, measure it into a small strainer set over a bowl and leave it for three or more hours; discard the strained liquid. Alternatively, for this recipe you could use Greek-style yogurt or even sour cream.