Last salsify of season

Tragopogon porrifolius

is cultivated for its ornamental flower, and here in Germany, mostly for its edible root, and herbal properties. It also grows wild and is  known as
purple or common salsify
oyster plant
vegetable oyster
Jerusalem star
goatsbeard or simply
salsify.
It tastes wonderfully buttery with a combined sweet and tartness. Here with red beets and black caraway seeds, seared in a bit of olive oil.