Beets Me - My Conflicted Relationship with Beets
I won’t lie. I grew up hating beets.
They made appearances in various ways. I had them hot on a plate, as a side dish, adorned with nothing but my bitter disappointment that they weren’t corn.
I had them pickled, which is great is you like vinegar and raw onion, but few kids do. I was not inspired, and grew to dread the sight of them.
One of the great things about growing up in NYC, is that you are truly surrounded by endless nationalities, and their cooking. I have seen beets on many tables, prepared in so many ways, and I was never swayed.
In the last ten years, I tried to branch out and try foods I swore off in childhood. Some I still hate, but I gave beets another chance. Here’s what I can live with…
Roasting beets, either red or golden, brings out their amazing flavor. I’m still not a fan of a boiled beet, but roasting beets steps up the flavor in a big way. The thinner you slice them, the crisper they will roast up. You can use a mandoline or a sharp knife. I drizzle some oil over them and am liberal with salt and pepper. Do not soak them with oil. In fact, if you have an oil mister, this is the perfect recipe to make use of it. Set your oven to 375 degrees and roast for 25-30 minutes. Turn the chip halfway through, for an even roast.
Beet & Goat Cheese Salad
I don’t eat late at night anymore. Oh, but I used to all the time! My husband is traveling this week and we keep the hours of both countries, with our phone calls and texts. Neither of us sleep well apart and staying in touch is both soothing and exhausting.
So, my internal food clock has been off, and I found myself RAVENOUS at 12:15 a.m. I needed something a little sweet, a bit crunchy and not too heavy. Believe it or not, beets came to my rescue.
This salad is barely a recipe, but a handful of mixed greens, some walnuts, crumbled goat cheese and diced beets. This made a pretty, little salad. I simply dressed it with balsamic vinegar, pink sea salt and black pepper.
It was so creamy, crisp and satisfying! The cheese helped but I think it was the black pepper and balsamic that brought me over the finish line.