Okay so truth is, I never had tasted beets until just a few months ago, but I LOVE them. So I do not have to just tolerate them. My family on the other hand, as I’m sure you might have gathered, really have no care for them. My sister once told me she could tell I was making beets because it smelled like dirt “just how they taste” she claimed. Well this method of cooking them changed her mind. And the recipe/combination following even had my mom convinced they weren’t so bad after all. So whether you are a beet lover or a beet hater, I encourage you to try it.
Cooking the beets:
start a pot of boiling water
take desired amount of beets and cut off the beet greens just above the top of the beet (in other words be sure not to cut into the beet or it will leak juice during the cooking process). Save those beet greens for another recipe (use like chard or other leafy greens) or a smoothie, yum! Leave the “tail” on the beet.
put beets into boiling water and boil until a fork can easily puncture (this may take 15-30 minutes or so depending on size of the beet)
remove from boiling water (carefully!) and run under cold water to easily peel the beet
slice beet and sprinkle with a little bit of sea salt, pepper, and some grass fed butter if you’re feeling extra special
Enjoy just like this, or use them in the following salad
Arugula, Beet and Pear Salad
1 large handful of arugula
1 medium size beet from the “recipe” above
1 small pear (Anjou or Bartlett), sliced
small handful of chopped walnuts
few bits of fresh mozzarella made from grass fed cows milk (optional)
drizzle of balsamic vinagarette
Combine all ingredients on a plate or bowl and have yourself one DELICIOUS and nutritious salad