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Eat by Color: Purple Foods

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Beet-and-Burrata Crostini

Beets are often thought of as a cold-weather vegetable, but Paul Virant loves the sweet varieties, such as Chioggia, available from the late spring through the fall. For this crostini, he stacks roasted beets on top of buttery burrata (cream-filled mozzarella) that he buys from California's Caseificio Gioia, which makes a variety of traditional fresh Italian cheeses.

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