Beet It

I’m not sure when exactly I fell in love with Beets.  I think it was shortly after we first met — a mutual friend introduced us one summer afternoon.

I’d known them by reputation before.  My impression was that Beets were a disgusting nuisance to deal with, one that I’d prefer would just beat it.  I regret I felt that way for so long.  They’re really, really lovely.

Not to say I want to be around beets all the time — they’re not a staple to be had every day.  Normally, they go well in salad (or with quinoa!), and are a great thing to roast. Their greens can also be eaten (plus are highly nutritious), and are most similar to chard.  Recently, I learned beets could be made into chips (much like sweet potato chips, or carrot chips), and decided to try it out for myself.  I went ahead and made some carrot chips too, using the same method but pulling them out of the oven sooner.

The hard part about beets is the mess — you’ll wind up with severely stained hands if you don’t use gloves!  But it’s worth it: their flavor is even sweeter when you realize they’re packed with fiber and iron, plus beta-carotene and folic acids, which are known to help fight cancer and prevent birth defects, respectively.