Hopefully, after reading all of this month’s posts about beets, you’ve discovered, or rediscovered, your love for these roots. Have they made their way onto your dinner plate yet? Once there, you cannot ignore the pink that bleeds from the heart of the beet. It is a truly special property that has so much potential in the kitchen, especially when it comes to desserts. Beets can be used in baking to give a natural sweetness that enhances desserts, especially those featuring chocolate.
As promised, some of my favorite recipes that feature beets. If you are already a beet fanatic, maybe I am starting too simply for you, but knowing what I do about the bad rap beets get, I really want to start simple in hopes of converting a few of you.
Beet & Apple Salad
“The beet is the most intense of vegetables. The radish, admittedly, is more feverish, but the fire of the radish is a cold fire, the fire of discontent not of passion. Tomatoes are lusty enough, yet there runs through tomatoes an undercurrent of frivolity. Beets are deadly serious.
Slavic peoples get their physical characteristics from potatoes, their smoldering inquietude from radishes, their seriousness from beets.
The beet is the melancholy vegetable, the one most willing to suffer. You can't squeeze blood out of a turnip...” Tom Robbins, Jitterbug Perfume