I will not eat them cooked.
I will not eat them raw.
I will not eat them borshted.
I will not eat them pickled.
I will not eat them red.
I will not eat them golden (and I will hate you for trying to make them look like edible vegetables!).
I do not like the color.
I do not like the smell.
Somewhere in my childhood, something traumatic must have happened with beets. If you ask my brother or my dad they’ll give you the same response: “Might as well eat dirt.”
My mother when quizzed, takes no responsibility for this family-wide disgust. Instead when asked, she tried to deflect it to her two sisters. I can count the number of meals I’ve had cooked by either of them on the fingers of one hand (probably with fingers to spare, but I won’t exaggerate), so I really doubt they have anything to do with it. Sorry Mom.
The ironic side of this tale is that I am married to a man who loves beets as much as I loathe them.
When they come up in my CSA what do I do?
Trying not to inhale, I cut the tops off leaving about an inch of green (supposedly this keeps them from “bleeding” too much), wash them and wrap each beet in aluminum foil (drizzle a little olive oil on if you’d like, star anise, orange juice and peel for getting fancy).
Toss them on a cookie sheet in a 375 degree oven for about 45 minutes (depending on size) until they are tender. When they’ve cooled off enough to touch, the skins should slip right off.
Then it’s up to the person who likes them to chill and slice up in a salad with goat cheese, or while still warm “pickle” them by quartering them and tossing with some red wine vinegar and chopped red onion. Chill or cool to room temperature. Serve and enjoy.
Do you have a vegetable you won’t eat under any circumstances? What is it?