When you were little, did your mom beg you to try beets? Did you notice them sliming their way toward you on the salad bars of local restaurants? Did you generally avoid them, thinking there was no way they’d taste anything better than shoe leather?
It’s time to wag your finger at your inner child and admit that your mom was right: Beets are amazing. If they ever truly went anywhere, they’re back and better than ever.
I braved my first beet (ever?) a few weeks ago at a work potluck and since then have found myself sneaking them into sides, salads, and even my daughter’s applesauce. The recipe that won me over?
Since that fateful day, I’ve learned a few helpful things:
1) Anything paired with ripe peaches and fresh tomatoes is bound to be amazing. Add goat cheese and you’ve got a miracle on a plate.
2) Preparing beets doesn’t have to be intimidating! You can boil, roast, or bake them, or do what I do and buy them organic, cooked, and sliced in vacuum-sealed bags of four from your local big box store.
Do you need to buy them ready-to-eat? No, but with a toddler running around, mealtimes in my house last roughly seven minutes, so if I can add a few gorgeous red slivers into her mix of grapes and sweet potatoes in just seconds, I’m definitely going to do it.
There’s only one reason I can think of that I’m glad my “beet taste buds” didn’t kick in as a child: I’m pretty sure my dad would’ve missed all those moments he got to snag beets off my plate before mom noticed.