1) I will make a dish with beets. I apologize for this rather rude revealing, but beets were almost guaranteed to make me gag as a child, and so I have resolutely avoided them as an adult. I did have them in a dish in Colombia where they were combined with tomatoes - they weren't bad, but they still tasted like dirt to me. I wish I loved them because I know they are good for me. So, my goal is to try to cook them myself and I am very open to enjoying them. I have found that my personal pleasure in cooking increases my appreciation for the dish itself. I have eaten meals at my table quite worthy of 5 stars - so I think my missing beet ingredient might just be - Me.Well, last weekend I purchased two different kinds of beets at my local farmer's market. Those promises have long lingered in my memory; time has been passing but they have continued to follow me with the clasp of a pledge made in confidence. I know, you don't care or probably even know what I said back in January 2010. But I do, and it binds me.
So, I figured I should start with the best and something that was homegrown usually fits that bill. Borrowing from a couple of different websites, I leaned primarily upon a rather basic recipe from the ultra-reliable Simply Recipes. I only had a smidge of foil, so I wrapped up my beets in parchment paper and that worked fabulously. I was so pleased; the meal I served was 100% organic. A tender beef roast with bell peppers, tomatoes, onions, garlic, and celery in the crockpot. Sweet potatoes roasted in the oven with coconut oil and Emeril's Essence (ok, not organic there.) A cold garlicky green bean and sliced potato salad, steamed beforehand and then put in the fridge to chill. And my beets in a balsamic reduction glaze. It turns out I was right.
They were the best beets I've ever had in my life.
We've all agreed that we could eat beets once a week during the summer. A Triumph my dear, a Triumph!
I am sharing this with Simple Lives Thursday, We Are That Family, and Far Above Rubies.