I hate to dislike food. I want to like everything. If there is something out there I don’t like I’ll try to come up with a way to prepare it so that I’d be willing to eat it again and again.
In the past I have successfully converted myself from a hater to a lover of many different types of foods.
As I kid I loved vegetables but I wouldn’t touch lettuce and the smell of a salad totally turned me off. This was probably because, at home, our salads were made with white vinegar (an “ingredient” that I’ve since relegated to the cleaning closet) . Now I eat salads all the time, always with homemade dressing, and I love them!
I never used to like eating apples raw (it was a texture thing) but I somehow did a 180 and now I eat an apple almost daily.
I used to turn up my nose at Brussels sprouts but now I know that if I roast them in a bit of brown butter I am in veggie heaven!
…and there are so many weird and crazy foods that I have always had a taste for, like baccalà, or raw liver with spices.
So why the hell can’t I like beets?
They have everything that I want in a food: they’re a root vegetable (I otherwise haven’t met a root vegetable I didn’t like), they’re high in sugar, they’re versatile, they’re nutrient dense (1/3 of your RDI of folate in just 1 cup!), and high in fibre. What’s not to love? … oh yeah. The taste. That terrible taste that some may eloquently call “earthy” but I would call “dirty”.
I’ve tried eating them so many ways. I’ve tried them in boiled, pickled, raw, roasted, juiced, and in smoothies.
On the weekend I found golden beets at Zehrs and said to myself “These. I’m going to like these.” and I promptly brought tossed them in my cart. This week I cooked them up and, naturally, I did not like them. So I think it’s time to throw in the towel and concede defeat to the dirty beet.
If you do happen to like beets, here’s a recipe to try:
Beets with Quinoa and Steamed Greens
- 4 small golden beets
- 2 medium red beets
- Beet greens
- 1/2 of a large red onion, sliced
- 2 tbsp olive oil
- 2 tbsp maple syrup
- 4 c. cooked quinoa
- Salt and pepper to taste
- toasted sesame seeds
Preheat oven to 425F
Remove the greens from the beets and reserve. Peel and cube the beets.
Put beets and sliced onion into a baking dish and toss with 1tbsp of olive oil, the maple syrup, salt and pepper. Roast uncovered in the oven for 30-40 minutes or until beets are tender.
While the beets roast, wash the beet greens and place them in a large pot with about 1” of water at the bottom. Bring the water to a boil and steam the greens until wilted. Drain and add the remainder of the oil. Season with salt and pepper.
Serve beets and greens over a bed of warm, cooked quinoa. Top with sesame seeds and enjoy (or not, depending on your palate for beets)