And rightfully so. My kind, sweet mother would feed us those horrid little suckers right out of the can or she would boil them even further. The result was a nasty, tinny glob of redness that would have me sitting at the table praying that the dog would move just a bit closer so I could drop them to the floor. Then again, even my pup had taste.
It wasn't until I had done growed up that I realized how delicious these ruby colored bulbs of joy could be. Sweet and slightly earthy tasting, beets are great to added to a salad, used as a star ingredient in a soup, or roasted up as the main event.
Since you're going meatless anyway, why not try roasting up some fresh beets tonight...
Roasted Beets with Pistachio, Blueberry and Rosemary Pesto
|So yummy. So good for you, too!|
1 1/2 lbs beets
1/4 cup pistachios
3 oz dried blueberries
1 garlic clove
2 Tbl fresh rosemary
juice of 1 lemon
4 Tbl olive oil
Preheat oven to 425. Wash beets thoroughly and remove stems. (You can saute up those greens with a bit of garlic and balsamic...yum!) Wrap beets securely in aluminum foil and place on a baking sheet. Roast those bad boys for about 45 minutes.
In a food processor, combine pistachios, blueberries, garlic, rosemary, and 2 Tbl olive oil. Pulse until coarsely chopped. Transfer to a mixing bowl and stir in lemon juice and remaining 2 Tbl oil. Season with salt and pepper.
Remove beets from oven carefully as some beet juice may have escaped the foil. You are so happy you put them on a baking sheet now, aren't you? Allow beets to cool until they are easily handled. Rub beets to remove skin. Your hands will look like a very special episode of Dexter. Slice beets and top with pesto.
If you are feeling truly madcap (Nicole...ignore this part), serve with the tee-tinsiest bit of (Nicole...look away) goat cheese (I had to!).