man, there's something about beets! i know, i know, the inner child in you says yuuuukkkkk!!!!! beets! blech. but i've recently discovered that there's something so great and tasty about the humble, rooty beet.
when i was a kid, i think i had some bad experiences. either school lunches or my mom's bad vegetable serving practices. canned? no way. badbadbad. fresh from the ground, local if possible.
they are so sweet, and have a pleasant firmness, if cooked properly. i last had them with a roasted chicken - just chunk up potatoes, onions, carrots and some beets. throw in some olive oil, pepper, salt. slap a roasting chicken in there after slathering with butter. 375 in the oven? something like that.
anyway... really tasty.
another great recent beet experience: american flatbread, towards the end of last summer. in burlington, right across from the farmer's market in city hall park, american flatbread gets a lot of local and/or organic veggies from the market and throws them on top of the daily specials. well, one night they were offering a special with beets. i had to try beet pizza, i mean come on!
turns out, one of the tastiest pies i've ever eaten (their beer was the perfect compliment)
do yourself a favor. take another look at beets. chances are they don't taste the way you remember them. oh, and you can dye your hair with them. and other stuff.
1 comment:
It's actually 350 if you have the chicken in there at the same time. You may want to start the beets before the other veggies since they will take longer. For a root that peels so easily they take a long time to cook...dense little buggers I guess. If you care about presentation cook the beets alone since they will dye all the other veggies. Personally I love the color.
The pizza was fabo! Beets, fresh peas and goat cheese who knew?
-I am not a terrorist just a wife
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