I had a beet epiphany this month. Roasting vegetables brings out the natural sweetness and intensifies their flavours. The thing I hate most about beets is that they have this cloying sweetness to them. And I hate the flavour. So roasting beets enhances the two things I hate most about beets. And yet I continue to roast them. I'm actually a little ashamed that it took me this long to figure it out but hey, I never claimed to be a beet expert.This month I boiled my beets with garlic and fresh ginger. When I drained the beets the water was dark purple. I obviously lost a lot of nutrients by cooking them this way but I also lost a lot of beet flavour, so I'd call that a win. After I drained the beets, I peeled them, chopped them, and tossed them with a little olive oil and lemon juice. We made giant salads with lots of other vegetables and fruits to mask the flavour of the beets.
Verdict: these are my favourite beets. I do not love them but I do not hate them. I could see myself eating these beets again. Not voluntarily, obviously.
I almost bought pickled beets last week but when I got up to the checkout the jar had opened and my basket was filled with lovely purple vinegar (and everything in my basket was covered in it.) I took it as a sign that I wasn't meant to eat pickled beets.
Ick - beets can beat it out of my life. Every week we have produce delivered from a local farm and I hope beyond hope there are no beets!
ReplyDeleteYour description of why you hate roasting beets reminds me why I love roasting (or grilling) peppers (red, yellow, orange). I don't love them raw, but throw them on the grill for a bit and they turn into a much sweeter treat!
You really should try pickled beets. If you hate the sweetness, it's a good option. Plus, they're awesome. (Then again, I'm a beet lover!)
ReplyDeleteI would also suggest beet dip (middle eastern dip called pancar/panjar). Basically, you just blend cooked (or pickled beets), yoghurt, garlic, and lemon juice. I have no idea on the ratios, cos I always just play it by ear, but it always ends up good. And since it's a dip, you can put it with lots of other things to mask any beet-ness that isn't masked by the garlic/lemon/yoghurt.
Congrats on finding a beet you can manage! I think the reason I love beets is that I like vinegar, and pickled beets taste like vinegar. Worth a try!
ReplyDeleteI actually had a delicious beet salad that was mainly good because they were hidden amidst blue cheese.
ReplyDeleteSo many it was just a delicious blue cheese salad with beets slipped in.
Either way I thought of you.
Yay! You did it! And now no more beets for a while!
ReplyDeleteWith all due respect to Miss Button (I still like you Miss B!) pickled beets are FOUL. Just say no!
ReplyDeleteI love your tenacity in dealing with beets. That looks like the makings of a good salad. And am with Ben, salad and cheese makes everything better.
ReplyDeleteI personally believe that beets are of the debbil.
ReplyDeleteOh, I love pickled beets! My friend Maude's mom makes fantastic ones. The only thing is that if you eat a lot of them, you see the alarmingly colored evidence of it in the toilet, and it can temporarily freak you out.
ReplyDeleteI know you needed to know that. To feel better about avoiding them, I mean.
Yay to finding a way you don't hate them!
ReplyDeleteand just think, only five more beets that need to be eaten, EVER AGAIN!
ReplyDeletePickled beet fail. :( You were so close.
ReplyDelete