July 1, 2008Beets me!
Why don't people like beets? I pondered this question last night as I slowly chewed and savored my tiny, baby beets. It made me think of how my mother used to serve us sliced, boiled beets for dinner and I would scarf them up with just a little salt to complement their naturally sweet flavor. What kind of little kid eats beets without complaint? Well, maybe I'm recalling a rosier version of the tale, but I'm pretty sure that kid was me. Fast forward to earlier this month, when my story about local food producers was published in the newspaper. Splashed across the front of the Extra section was a picture of Richard Ursomarso up at Waterbear Mountain Farm holding a big clump of dirt-covered beets that he had just pulled from the earth. Somewhere along the way, they were incorrectly identified as turnips in the caption. By the time the proofs came around, I was on vacation. Would I have recognized them as beets instead of turnips? I'd like to think so, but since it's been a coon's age since I ate a fresh beet, I decided that I had better reacquaint myself. On the market last week, I spotted them. The tiniest of little garnet gems, no bigger than a quarter in diameter with big, fresh green tops. I imagined the simplest of preparations: roasted slowly with a little olive oil, sea salt and cracked pepper. Scott Switzer over at Metro suggested that I not peel them in advance. He said the peels would rub off after they were cooked. I paired the beets with some little red new potatoes from Woods Farm, deciding I didn't care if they took on the look of homicide victims in all that magenta juice. About 45 minutes in a 350 degree oven later, I had what I might jokingly name "Barbie Potatoes" on my plate. They were hot pink, but boy did the taters AND the beets taste heavenly. The beets were so simple, so sweet and earthy flavored. My husband declared that he would try one, but he was pretty sure he wouldn't like it. And then he popped it in his mouth, chewed and contemplated. "Nope, I don't like it. There's a weird flavor there," he said. I just shook my head, dished up my own plate of baby beets and bloody potatoes and headed for the table with a smile on my face. In this case, to me, "weird" translates to "delicious." |
Related linksFrom the Roanoke Times
Other food blogsGood food/recipe sitesFind me here.....Advertisement.....
|
...Advertisement...
...Advertisement...
Comments
[July 1, 2008 11:23 AM]
LoriMmmm beets. My mom pickles beets every year and always gives me a jar. My husband won't eat them, either. Nor will he eat okra; he even tried it fried and said "nope."
[July 1, 2008 11:26 AM]
KimYour "Barbie Beets" sound good to me! I think your childhood memory forgot the butter......
[July 1, 2008 11:29 AM]
RebeccaLindsey, I've been a big fan of beets since childhood and from what I can tell, there are very few of us out there! However, after 25 years of marriage, I've never cooked them since I can't convince my family of their deliciousness. Maybe I'll try some fresh ones this spring; at least I won't have to share.
[July 1, 2008 11:29 AM]
Amy Hanek : →http://www.eatingaroundvirginia.blogspot.comMy husband could live on pickled beets. He puts them in any type of salad and eats them with lunch or dinner most of the time.
We've never tried them roasted, but I imagine they are wonderful. I am a lover of roasted parsnips. I bet beets would go well roasted with any root vegetable.
I wonder how they would handle being grilled?
[July 1, 2008 12:18 PM]
KathyYou go, girl! Sounds like the country girl coming out again! As a kid, I didn't like beets much either, but now I love them. Boiled and buttered with a little salt, pickled, salad, any way, any how. Never had them with potatoes, though, sounds interesting (and gory!).
[July 1, 2008 1:32 PM]
MichelleOn Spirit FM morning show they have been talking for a couple days about a list of "Top 10 Yucky Foods" that came out and beets was on the list. Both of the radio hosts liked beets and didn't understand it but BLEH! I'm not a fan!
[July 1, 2008 1:35 PM]
Lindsey : →http://blogs.roanoke.com/fridgemagnet/Kim, I don't think I put butter on my beets when I was a kid. I think I just liked salt. Amy, I don't know about the grilling. The little beets I bought were so hard they took longer to bake than the potatoes did! Maybe cut up in a tinfoil packet or something would work. My Aunt Cindy loves cold beets on her salad. She's the first person I ever saw eat them that way.
[July 1, 2008 1:50 PM]
Henry"Why don't people like beets? "
Because canned beets are awful.
[July 1, 2008 3:31 PM]
KennBeets grill up very well. The ones I sowed in the garden didn't come up very well but I've had a few this year. I peel and slice them, drizzle olive oil on them with some sea salt, wrap in foil and grill. When done put some balsamic vinegar and feta cheese on them - - VERY GOOD!!!
[July 1, 2008 5:36 PM]
Lindsey : →http://blogs.roanoke.com/fridgemagnet/Kenn, I was just talking with my dad last night about beets and he said he didn't have much luck getting them to "sprout" in his garden for several years. But then he figured out that if he put a board over them to keep them damp and dark, they would sprout. I may be leaving out an important element to that technique, or maybe it has nothing to do with the difficulties you faced, but I could ask him if you want to know more about it.
[July 1, 2008 5:57 PM]
DebbieAs a child I didn't like beets, because of the earthy flavor. I did and still do however, love boiled eggs in pickled beet juice.
[July 1, 2008 8:45 PM]
Amy Hanek : →http://www.eatingaroundvirginia.blogspot.comThanks Kenn - I will have to try them this week. Sounds yummy!!
[July 2, 2008 12:47 PM]
Patricia DeSantisMy mother makes the most wonderful beet soup. It has pork in it. She also uses the beet tops (greens). In other words, she uses all of the beets. It has a touch of vinegar in it. She makes boiled potatoes and she put a few of those in the bowl when it is served. Yummy!
[July 3, 2008 9:14 AM]
SarahRebecca is my mother. Mom, if you cook beets for us this summer, I can guarantee you Dad and I will have the same reaction as the one I had when you first fed them to me. Stick with the fried green tomatoes.
[July 3, 2008 6:12 PM]
JohnI roast my beets, skinned, with olive oil, salt, fresh cracked pepper and oregano. About 15 minutes before they are done, I drizzle them with some honey and balsamic vinegar.
Very tasty!