I had lunch at a Russian restaurant last month. At that time, the borscht soup and potato salad were a beautiful pink color. I knew that the color was from beets. One day, I found beets at the supermarket, so I bought them and tried cooking them. I made potato salad and “kinpira” with carrots. They tasted very good. “Kinpira” is usually made with burdock root, “gobo” in Japanese, but burdock root and beets are both root vegetables, so using burdock root instead of beets is not strange. Beets, however, are such a deep red that it was difficult to make the pink potato salad. I’m going to pickle the beets the next time. (114 words)