Beautiful Beets and Second Chances

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This is a perfect Monday post because no one really reads my Monday posts so I can be as nerdy as I want.  Here it comes…

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I took a lot of pictures of beets the other today.  They’re beautiful.  Why aren’t they more popular in this country?  A PINK food?  Come on! Kids should be all over these.  They stain worse than food coloring.  They roast up sweet and savory.  I think a lot of people in this country have been scarred by canned or pickled beets.  That’s the taste they have in their minds.  I can understand why that wouldn’t be the most appealing taste memory.  But think about this – what if someone decided a long time ago that the best way to eat a potato would be to brine it?  Everyone would say, “Eww, potatoes.”  THINK ABOUT THAT!  So, my determination is to try previously unappealing foods in different ways than they are known for.  Roasting is almost always the best way to cook a root vegetable.  It works with just about anything from asparagus to parsnips to turnips.  It’s good to give foods with a bad reputation a  second chance. You never know if you’re one recipe away from your new favorite food.

This post is really just for showing the pics I took of beets.  And if you are curious, peel them, chop them into cubes, coat them in olive oil, sprinkle with salt and pepper and roast them for 30 minutes at 400F until tender.  No brainer.

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Ready for roasting

My family looking at me as if I’d gone crazy while I took pictures of beets for 30 minutes.
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