Say you don’t like the beet? Many people have only ever had canned ones…and ugh…no. You need to have fresh, roasted ones. Here’s how I make mine: cut the beets in half, place in aluminum foil and add olive oil, raspberry balsalmic vinegar, orange juice, a few sprigs of thyme and salt + pepper and roast @ 400 for an hour. Let them cool completely, then peel. I’ve also peeled them before roasting, but I like cooking them really well first, then they’re easier to peel. Either way, it’s a little messy, hon. Feel free to use any herbs you like…beets are easy that way.
Have you had the beet salad at demi? It’s shaved beets, asparagus, fennel, honey whipped chevre, coriander-grapefruit vinaigrette. Ridiculousness. And one of my fave dishes at Rocket to Venus? Beets, candied walnut, tangerine and feta tossed in light sherry reduction and extra virgin olive oil. I even asked the food service folks where I work to consider putting roasted beets on the salad bar (and, they did – thanks, Chef Bob!)
You can even have beets in your dessert. I had the most amazing golden beet saffron sorbet at Humphrey Slocombe in San Francisco a few years ago and I can still remember the taste.
My view on food — and life — is to keep an open mind. You just never know what you might like.
You might say I’m obsessed with beets…but I just know what I like. Give ’em a try!
- Q&A with Patrick Hudson of True Chesapeake Oyster Co., opening Oct. 9 - October 2, 2019
- Chef Carlos Raba on Good Energy, Mexican Spaghetti and the Road to Clavel - September 12, 2017
- Chewing the Fat: Michael Mina of Wit & Wisdom - December 18, 2015