Beets Me!

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Beets, do you love them or hate them? It seems that people have very strong feelings about beets, you either like them or you don’t. There are not many wishy-washy people when it comes to beets.
Growing up, I loved beets. Or, I should say I loved the beets that my mother and grandmother used to make…pickled beets. I’ll have to check with my mother, but I’m sure the beets were from a can, tossed with some red onions and a vinaigrette. I loved them, I even sort of liked the onions because they were turned almost beetlike, with a pretty pale pink color. I probably wouldn’t have even known what a fresh beet looked like.

I’ve wanted to try fresh beets for quite awhile, but I’ve been scared. First of all I like canned beets, canned beets are fine with me. And really, how often is it that something taste better canned than fresh…um…never. Case in point..asparagus. So, I was afraid the reverse would be true, if I like canned beets, then I probably won’t like fresh. Don’t question it, it makes sense to me.

But when my CSA shipment arrived, it contained 2 very small fresh beets, I guess their baby beets? I don’t know, I’m not up on my beet lingo. This was my chance, I had to use them because I try very hard not to waste food that I’ve paid a lot of money for, and believe me, with our meager CSA shipment, these were expensive beets.

I decided simple would be the best. I roasted them with a little olive oil and served them sliced over their greens, which I sauteed in olive oil, with a little salt and pepper and finished with a splash of balsamic vinegar. They were good, they weren’t great, but they looked pretty on the plate. I’ll have to do some searching and come up some other more exciting ideas to try.

With the beets, I served, Cooking Light’s Chicken Tetrazzini. This was one of those recipes that makes 2 big 13×9 inch pans. I made 2 of them back in April, gave one to my daughter and put one in my freezer. It was nice to pull out an easy all ready made dinner, though I don’t go into that whole freezer dinner thing. It was good, but after all the light thai cooking that I’ve been doing lately, it seemed really rich and heavy. I probably should have waited till fall, when it would felt comforting.

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  1. MariaS says

    Years ago we used to grow beets in a small garden and I learned that you can pickle them. You can also cook the beet leafs and served them with Vidalia onins cooked on Olive oil.

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