If your childhood was anything like mine, you also developed a healthy dislike for this much maligned root vegetable. For me, the road to loving beets has been a long one. My first exposure to them was less than positive. My mother used to serve these earthen tasting dark red disks directly from the can. They weren’t quite firm, but they weren’t quite soft either and they tasted like the bottom of a shoe. I protested loudly each time they appeared on my dinner plate. Just to prove my point I resorted to pushing them onto the floor and letting everyone see for themselves that even the dog wouldn’t eat them. For future reference to anybody considering this mode of communication using visual aids, I want you to know that the outcome was not good. If I remember correctly I went to bed early and with a sore bottom that evening.
Since I joined a CSA program about 15 years ago, beets were re-introduced to my life. I spent the first several years pretending like they didn’t really exist; often times giving them away, or leaving them in my refrigerator only to be found months later in a shriveled, moldy heap in the bottom of the crisper. About 10 years ago I decided that I would no longer waste these nutritious earth apples, and find a way to make them palatable. My first attempt was Beet Brownies. Looking back I am not sure what my motivation was here, because I don’t even like brownies! Maybe I was testing the math rule of two negatives make a positive, but I don’t even like math! Before the math geeks start to send hate mail, let me say this… I understand that math is necessary and all of the wonderful things that exist today, exist because of it, but math and I just don’t see eye to π. With that said, the brownie experiment was a huge fail.
My second attempt happened after I bought my first juicer. This was a HUGE success, as I could pretty much slip beets into all of my juice concoctions and enjoy it. I could have stopped there, but I didn’t. I went on to roasting them and eating them with a little bit of goat cheese and some vinegarette; sometimes on top of a salad made with beet greens, sometimes not, but I found that even this was too limiting for my tastes. I needed more options.
Shortly after I discovered the world of fermented foods through books like “Nourishing Traditions” by Sally Fallon and “Wild Fermentation” by Sandor Katz, and added Beet Kvass to the list. This became my preferred method of consuming beets and will likely remain so. Beet Kvass is considered a cleansing tonic by many people. Being a skeptic doesn’t allow me to subscribe to this idea, but what I can suscribe to is this; it is packed with vitamins and gives me energy and that’s enough of an endorsement for me. If you haven’t tried Beet Kvass, I highly recommend that you do and you can see for yourself. Please do read up on it before jumping straight in to drinking two glasses daily, as there are some who report varying ill effects associated with too much too soon. I myself never had any problems and started with two glasses a day out of the gate. Now I look forward to getting beets in my CSA box, and have been known to buy them at the farmers market, just so I can make a batch of Kvass to drink. I have been experimenting using raw apple cider vinegar instead of whey to inoculate my kvass, but haven’t quite perfected the recipe. When I do, I will post it. Until then enjoy a few other recipes I like to prepare when I have these sweet little beauties available to me. They can’t be BEET!
Pickled Beets, enjoy alone, or on top of salads and sandwiches.
Beet Pickled Eggs, these are tasty all by themselves, as well as on salads, or a yummy twist on egg salad.