The beet is the most intense of vegetables. Beets are deadly serious. The beet is the murderer returned to the scene of the crime. The beet is what happens when the cherry finishes with the carrot. The beet is the ancient ancestor of the autumn moon, bearded, buried, all but fossilized; the dark green sails of the grounded moon-boat stitched with veins of primordial plasma; the kite string that once connected the moon to the Earth now a muddy whisker drilling desperately for rubies. ? Tom Robbins
This is another post about beets. Brace yourselves.
A lot of you have told me that you don’t like beets, and I can completely sympathize. But I insist that you keep trying.
Beets are true diamonds in the rough. Underneath that flaky brown skin hides such vibrant color.
Roasting them brings out an equally vibrant taste.
What to do with these burgundy gems once they’re pickled? Obviously, you eat them. Serve them plain, or on an antipasta platter with other pickled goodies. Toss ’em with your salad. The sharp flavors go extremely well with nuts and soft cheese: Walnuts and goat cheese? Yes please!