Alternate Title: The Recipe That Made Me Like Beets
I will be the first to admit that I have never been a fan of beets. Growing up, we would occasionally have pickled beets in the house (I remember being told they were one of my grandpa’s favorites). We also grew them in our garden, and I can remember my mom making them occasionally (though usually she would pickle them). Over the years, I’ve tried them at various times – some places will put a slice or two on your salad when they bring it out, and occasionally they’ll show up roasted with other root veggies. But they always had an overly “earthy” taste to me. Actually, more accurately, they always made me consider what consuming a dirt clod would taste like. The only thing I really ever had liked about beets were the greens.
So, you can imagine my lack of enthusiasm when our CSA newsletter listed beets as one of the items in our share this past Thursday. I am not going to turn down anything that is part of our weekly share (with exception of wheat and similar gluten-containing grains if they come up), and I enjoy the challenge of finding ways to try to use as much of the plant we receive as possible (even if it just means chopping up the greens in a big salad). So I wasn’t going to turn down the beets – I just wasn’t sure what I was going to use them for. Until I showed up to pick up the CSA share…
