Learning to Love Beets

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There's a great article on beets in today's Kitchen Window on NPR.org:

Tucked away in the corner, far from the pyramids of shiny, waxy apples and beds of crispy green lettuce, is the land of misfit produce: the loose turnips, celeriac, beets and other root vegetables so misshapen they can't be stacked.
(The Beet Goes On)

I've never really liked beets. When the beet plate came my way during Thanksgiving dinner I'd always pass it right on to the next person. I think I recall telling my family, "Beets are gross!" But I recently discovered how tasty they can be when prepared creatively. I dined at a vegan restaurant in Tarzana called Madeleine Bistro that makes an amazing appetizer called Red Beet Tartare. According to the server, it's the most popular item on the menu.

Once I'd tried and loved the beet tartare I began investigating beets. I now regularly use beets in my juicing recipes. They're great combined with apples, celery, and cucumbers. Beets are also great in salads or roasted and drizzled with olive oil.

The NPR article has a couple of beet recipes that look pretty good. I'm going to post the health benefits of beets in a separate post. If you have a beet recipe you'd like to share, we'd love to hear from you!