Quick! How many of you, dear readers, will admit to eating beets other than under duress? Not many, I’m guessing. And I know why. Beets have a reputation for being a particularly unappealing vegetable. While some praise their “earthy flavor,” many more find that same quality to be the culinary equivalent of eating dirt. It’s even been reported that the White House vegetable garden is a “no beet garden” on account of both POTUS’ and FLOTUS’ dislike of this lowly root vegetable.
Without question, for many people beets are a shunned vegetable. Growing up, I was firmly in that camp. Canned beets would occasionally appear on our family dinner table, and when that occurred, my instinct was to avoid them at all costs due in no small measure to their unnatural purple color, their gelatinous-looking texture, and the fact that they bled all over everything else on the plate. Their disagreeable taste was almost an afterthought.