Facebook Bits

So with my new job, I've been writing short little bits on food and recipes for the Junior League.  I've really enjoyed it!  I figured since I was taking the time to write I might as well put those on here as well with a few edits and a bit more personalization. 

Beets - Don't give up on them yet!

I have been opposed to beets my whole life . . . that is until a few days ago.  My only exposure to beets till then had been as the vinegar, sugary syrup, variety.  Based on this experience, I refused beets.  Last weekend, I decided to give it a real go when Nick roasted a bunch I’d brought back from the Farmers Market.  I took a good size bite.  I loved it!  They were delicious just the right texture – just soft enough to pierce with a fork and a wonderful sweet taste.  Sweet, like good fresh vegetables ought to taste.  I am now sold on beets (as long as they’re roasted).

Beets are from the same family as Swiss chard.  They also have red-veined, green leaves that shoot up above the soil; both a beet's roots and the greens are edible. In fact the greens are quite tasty!

Be sure to prep beets by peeling away the dirt-stained skin before using them.  Beets are known for their deep purple-red color.  Those deep-colored ones can leave their mark your fingers (and countertops and cutting boards), but lemon juice will help get the stains out. You might also want to prep them with rubber gloves.