Beets, beets, the magical root, the more you eat, the more you…..well you know.
There are many reasons why I love summer; beets are one of them. I had the joy of raiding my step-mom’s garden this last weekend and came home with a big bag of beets. So the decision Monday night was what to make? By the time I started scoping recipes, I was not of a mind to go to the store. Fear not, I did not give up. Out came the old standard, the red and white cookbook (you know the one I mean), and I made Harvard Beets. Yummy! They went great with grilled chicken with mango bbq sauce one night and Memphis grilled pork chops the next. After that I’m going to put up some pickled beets. They make an amazing accompaniement to a grilled cheese, tomato and onion sandwich. Talk about a treat!
Beyond that, I’m still trolling the great internet highway to find the perfect beet dish to make next. Maybe it will be Emeril’s Roasted Beet and Smoked Sturgeon Salad with Vodka Vinaigrette (intriguing), or Anne Burrell’s Beet Salad with Arugula Pistachios and Shaved Pecorino (also love arugula). Or maybe Beets and Carmelized Onions with Feta. So many great recpes, so little time. Now I just need a baguette and some red wine, and I’m good to go.
Speaking of going……I’d better say goodbye. The beets are kicking in. I raise my glass to finding joy in beets and everything fresh from the garden; be it yours or a lucky relative’s. But if it’s beets, you may not want to stray too far from home. If you know what I mean.