Technicolor

When choosing plates or cutlery, I have often heard that colors act as a distraction and food served in a pink and yellow plate makes the dish less attractive. The idea that one must be focused on the food when eating is an interesting one, especially given the fact that in today's fast paced-world you find yourself more than often eating absent-mindedly out of a cardboax that made warm after a 10 second-spin in a microwave.

This, you could say, adds one more reason to the idea that food should be put on display - and food alone. I am definitely not a sucker for ornate plates and tableware in general, but I have certainly come to enjoy the aesthetic side of food more and more. Do not get me wrong: if it looks pretty but tastes disgusting, it will just live and die right there. But here is a little, fresh, colorful recipe that so reminds me of the term "Technicolor" (and no, I am not talking about the company here...): spring in your plate and in your palate. As always, I have fiddled with the original recipe that you may still source here.

Ready to take out your finest tableware to play unconventional mix and match? Go!

☕ Ingredients (on the sunny side of life):

-4 beetroots (I buy them already cooked...driving the fast lane, are we?)

-3 tangerines (hurry up, there may soon be no more out there!)

-1 frisee lettuce

☕ Dressing (nobody wants to go out the door naked):

-3 tablespoons cranberry juice (red is hot)

-3 tablespoons olive oil (the silky touch)

-2 tablespoons pomegrate seasoning (you can buy it here)

☕ How To

Slice the beets, peel the tangerines and slice them too - I like them fairly thin and the beetroots should be "carpaccio" style. Mix all dressing ingredients in a bowl and do season to taste depending on the balance of flavors you prefer - I like the tang of the pomegrate seasoning to stand out (very close to vinegar).

Toss the lettuce around with the seasoning and add the beetroots and tangerine. Eat quickly, with maximum focus for the best technicolor effect ever in your palate.

Credits: www.bonappetit.com