I have to be honest here. Beets frighten me. I don’t even know why, I'd never even tried one until this week!
Really. I don’t think I’ve ever knowingly ate a beet. My only experience with beets is at a restaurant near my hometown. On every salad plate, a few slices of pickled beet are placed on top of the salad. These maroon oddities stained the ranch dressing a strange, seemingly unnatural fuchsia color. And they smelled funny. It wasn’t long until I would ask that they not give me the beets. And, my pink ranch dressing problem was solved too.
But recently a friend from college sent me a message. Did I have any good beet recipes? As a vegetarian who loves vegetables, I felt guilty that I didn’t! At least, not a recipe that I had tried. I searched Allrecipes in the Advanced Recipe Search, and put “beet” in the “Ingredients I Want” section. Allrecipes gave me 113 recipes, many of them for pickled beets or beets in Russian-style soup. Not exactly what I was looking for. Many of the recipes looked good, but the recipe for Roasted Beets ‘n’ Sweets caught my eye.
I’ll try almost anything at least once—as long as it’s not meat or seafood. In fact, I think I have a bigger food repertoire than my meat-eating brother. So I figured I would take the plunge and make beets. Of course, I Googled these suckers first to see what health benefits I’d get from eating beets. What I found was astounding. Beets are, apparently, an excellent source of folate, manganese, and potassium. They also have powerful nutrients in them that help protect against heart disease, birth defects, and cancer—especially colon cancer. Well sign me up!
So I stopped at the store on the way home the other day and got some beets. The recipe calls for the beets to be peeled and cut into chunks, so I started peeling. I had no idea these beets would be so…purple! I clearly had thought beets were dyed that color in the pickling process and never expected my hand and the cutting board would be bright pink as well! (Have no fear though, my hands returned to their normal color by the next day!)
I cut them up and spread them in a glass pyrex to give them the baking head start, and started chopping the rest of the veggies. By the end of the hour, the veggies sure smelled good. But I have to admit, I was still a little hesitant on the beet thing, so I served up the vegetables and crumbled a little goat cheese on top of them. Everything’s better with warm, melted goat cheese, right? Oh, and it was.
While beets might not be in the weekly rotation, they are certainly something I’ll make again! Here are some of the other beet recipes I hope to try next:
Do you have any beet suggestions or favorite recipes for me to try?