I have a developing relationship with beets.
I didn’t grow up eating beets, and the only understanding I had of them was cold, pickled beets in crystal serving dishes at old people’s houses. I thought they tasted like dirt.
Since I tried beet risotto with greens, lemon and Parmesan, though, I’ve started changing my opinion. Now I think that beets are an awesome 2-in-1: both a super pigmented root vegetable and a green! No waste. It doesn’t get much better than that.
Next I tried Vinegared Beets Nested in Their Greens from Vegetarian Cooking for Everyone (of course). This is a beet-on-beet recipe that uses both parts of the plant at once. You don’t even really need a formal recipe.
Cook and peel the beets. Steam the greens, then toss with butter and salt and pepper. Make a “nest” on the plate with the greens. Heat the beets in a pan with butter and balsamic or sherry vinegar until the vinegar evaporates, then spoon the beets into the nest.
I’m liking what I’ve learned about beets so far, and hope to increase how many of them we grow next year.
What are your experiences with beets?