Darlings, I have a confession to make, foodie what I am and all: I loathe beets.
Now this would not normally be that bad a problem. You see, most of the foods I dislike intensely are also foods that Mr. Twistie either loathes or finds too terrifying to contemplate. The difference here is that Mr. Twistie likes beets very much.
We recently joined a CSA and are now getting regular deliveries of yummy organic veggies. Now I was given the option to customize what we get and quickly knocked a couple things off the list for all time. Mushrooms? Not at Casa Twistie. Asparagus? Give it to someone who wants it. But when it came to beets, I said to myself that since I was taking the zucchini and the eggplants and the cauliflower and the melons and the blueberries and the… well, you get the picture, that I could find a way to deal with beets.
The time has come. In the last box, there sat a bunch of bright ruby beets.
Unfortunately, the only way I’ve ever managed to get a beet down me without triggering a most unladylike gag reflex is in a borscht with plenty of beef and lots of cabbage in it. That’s not an option with the sort of weather we’ve been having. I could try putting it in a salad and liberally disguising it with goat cheese… except that Mr. Twistie reacts to goat cheese the way I usually do to beets.
Basically, I need to find a way to prepare beets that won’t make me gag and that won’t make Mr. Twistie run for the hills in terror. I have about four good-sized beets and their attendant greens to work with.
Hit me with your best shots, guys.
Help Obi-Wan Big Girls. You’re my only hope.