About a month ago, I bought my first bunch of fresh beets. It was my first time consciously eating beets in thirty-plus years. Around My French Table proved to be a great resource – I had no idea what to do with them and Dorie Greenspan provided not one but four methods for cooking this inky root vegetable. The leaves went into stir fry earlier in the week (as kindly suggested over Twitter), and I roasted the roots in my toaster oven. This seemed to be the preferred cooking method from what I read in some blogs.
When they were ready, I was pretty excited. I peeled one the best I could without scalding my fingertips, sprinkled it with sea salt, and ate it. I moved on to the next one. And then the other two.
I greedily ate the whole bunch by myself. My pink fingers and mouth gave it away before I could muster some insincere remorse.
When I returned to the market on the 19th, I was hoping to get more beets to share with my husband (who didn’t seem to mind that I ate all of them) and to actually prepare one of Dorie’s salads. The farmer I got them from took Fathers’ Day off. There went my hope for another fix! Beets are available at the regular supermarket, but they didn’t look too appetizing – dark, bruised and stripped off their beautiful purplish leaves. Can you help me learn how to look past this seemingly sad exterior and pick out a couple of good ones?
My “sob” story should not stop you from checking out how the rest of the FFwD cooks tackled the Chunky Beets and Icy Red Onions, the recipe selected for this week. I hope to be playing catch up with this one soon!