Rape rosse is the Italian word for beetroots. In Tuscany, they are grown both for their roots and for their leaves, which resemble the texture of spinach but have a earthier flavor.
I often use the roots to make risottos and the leaves to make savory tarts. When short on time, I prepare a simple insalata di rape rosse (“beetroot salad”) by slicing a couple of peeled beetroots into thin rounds and combining them with some crumbled sheep’s cheese.
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