I am firmly rooted in the “I don’t like beets” camp, but last week when I did my online grocery shop I decided it would be a good idea to add them to my cart. I’m not sure why I thought this was a good idea, but knew I wanted to bring home some beets and checked out before I could change my mind. A few days later, the boys are unpacking the groceries and I suddenly realized I have to use these things. I’m going to attribute this lapse in good sense to making healthier food choices and my body craving food that’s grown in the ground.
I dug out the rotary shredder attachment for my stand mixer last night so I could stop staring at these ugly vegetables sitting on my counter. The shredder made short work of these babies, peeled and chopped first, and now I have a good size supply of shredded beets. I still don’t like them.
Later today if I find the motivation, I’ll probably attempt some chocolate beet muffins. First, I need to finish the amazing smoothie I snuck some beets into. They add a deep red hue to a refreshing – and yes, slightly earthy – concoction that includes a lightly sweetened berry iced tea I made yesterday, frozen blueberries, a handful of fresh strawberries, the remains of a rhubarb compote made earlier in the week, and some chia seeds for extra goodness.
This blend truly tastes like summer in a cup – rich with balanced, fresh, healthy flavours. So while I am still firmly entrenched in the I don’t like beets camp if we’re talking pickled, roasted, or other classic takes – pureed with complimentary flavours into a frosty summertime drink? I can definitely say I don’t mind them.