Woe for the tragedy that is wasted time -- time spent believing I hated beets, when what I really hated was the canned facsimile that is sold in grocery stores. Thanks to the wisdom that sometimes comes with age and experience (such as having discovered the difference between fresh asparagus and canned) I thought perhaps it was time to give fresh beets a try.
First, though, I decided to consult the experts. I posted my intentions on facebook, and asked for tried and true recipes from my beet-loving friends. Then I ordered fresh, locally grown, organic beets from The Bountiful Sprout. Oh, and I bought some goat cheese. Mustn't forget the goat cheese!
Tonight was the night. First I followed Susan T.'s suggestion for roasting the beets: "Cut top and roots back to 1/2", then halve or quarter, depending on size. Place in a baking pan with 1/2" water, 2 T. olive oil, sea salt and freshly ground pepper. Cover tightly and bake 45-60 minutes at 350 F. Let cool slightly, slip skins off, and eat as is."
Only I didn't - eat as is. Instead I sprinkled the still warm beets with just a scooch more olive oil (the really good stuff this time), and then followed friend Nicki's suggestion and topped them with a bit of crumbled goat cheese. Oh my word! Well, all I can say is, better late than never.
WASTED YEARS OF BEETLESSNESS
Reviewed by juragan asem
Published :
Rating : 4.5
Published :
Rating : 4.5
