Learning to Like Vegetables - Beets
Posted by Patricia DiGiacomo Eddy on Fit Fare
Yes, you read that right. I said beets. This is something I never thought I’d say. I kind of like beets. As recently as last year I hated them. Then I had a nice talk with a local chef. She actually told me that she thought that there might even be a gene that controls whether or not you like beets. People who have the gene could like beets, people who didn’t have the gene always thought that beets tasted like dirt. Well, that’s how I thought they tasted, so I was thrilled. It was like all of a sudden I had an excuse not to like beets. I just wasn’t born that way! Woo Hoo!!
Oddly, though, this knowledge just made me want to like beets even more. So the other day, I was cleaning out my fridge and pulled out some beets that I got in my CSA box. I didn’t know what to do with them, but I was making a risotto, so I chopped them up finely and sauteed them in butter for about 20 minutes until they were nicely caramelized. They were great in the risotto. Kind of chewy, earthy, but not dirt! Hrm. Maybe I’m on to something here.
So the next week, I chopped up some beets and turnips and tried the same method again. I threw them in a skillet with about 3 tablespoons of butter. I cooked them for about 30 minutes, sprinkled some salt and pepper on them, and ate every bite!
Apparently it is possible to learn to like beets. Ever since then, I’ve been cutting the pieces a bit bigger and using a less and less butter. I’m down to about 1.5 tablespoons of butter for 2 medium beets and 2 medium turnips. I’ve added paprika to the mix as well and that is a very tasty edition. Last night I even diced up a couple of potatoes and added those in as well.
So if you’ve always wanted to like beets but haven’t, try this method. I can’t guarantee they won’t still taste like dirt, but from one former beet hater to another, this is the recipe that finally converted me.
