In addition to Brussel sprouts, I was the only child who looked forward to eating beets. My father prepared the canned version. He would proudly brag to co-workers how effortless his child ate vegetables. I didn’t understand how could my sugar-fiend playmates not like them. They were sweet to me.
It was during Graduate school that I purchased fresh beets from a farmer’s market. I took them home, and they were wrapped in foil as a few fork holes pierced the surface. Roasting them took a full hour and a few minutes. When they were soft, they were removed from the oven to cool. The difference in taste between the canned and fresh version was drastic. I wondered why did my parents serve canned beets?
Now, I can sympathize when countless adults proclaim their forever-childhood-dislike for the magenta vegetable. And, my young taste buds settled for the canned version.
Grated Raw Beet Salad
1/2 pound beets
3 tbsp. freshly squeezed orange juice
1 tbsp. freshly squeezed lemon juice
1 to 2 tbsp. fresh ginger; grated
A dash of Balsamic vinegar
1 tbsp. finely chopped red onion or scallions
1 tbsp extra virgin olive oil
2 tbsp minced chives, mint, lemon balm, parsley (or a combination)
Salt to taste
Garnish: Toasted Pine Nuts
1. Peel the beets with a vegetable peeler, and grate in a food processor fitted with the shredding blade.
2. Combine the orange juice, lemon juice, ginger, balsamic vinegar and olive oil. Toss with the onions, beets and herbs. Season to taste with salt.
3. Garnish with Pine Nuts and enjoy.