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Roasted Root Vegetables With Sweet Lime Dressing Recipe

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I love beets, in part because of the sheer variety of colors they come in. But the real point of interest for me is the behavior of the water-soluble pigments responsible for those colors (called betalains—the red ones are known as betacyanins and the yellow ones are known as betaxanthins). For example, some betacyanin pigments degrade during cooking, but if you let the cooked beets sit for a bit, the betacyanins will regenerate!



Read More at: Serious Eats

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