I’m on a perpetual quest to redeem and elevate the reputation of the most despited vegetables. The ickier they are perceived to be, all the better to experiment with. I’ve had my hits and misses. With the hits, there are no leftovers. Or if there are, I end up picking them out of the pan until there aren’t. With the misses, the leftovers sit sadly neglected in tupperware at the back of the fridge until trash day. Trash day is really a funeral procession for culinary failures.
But back to experiments. Veggies deserve a better reputation. They come in every color, they’re packed with vitamins, and they grow out of the ground. By themselves! That’s awesome. Not everyone gives them such respect though, particularly not my not-huge-vegetable-fan taste testers. And they are a discerning group. A critique of “That wasn’t too bad”, I consider a green light to make the dish again in the future. If they indicate in any way to have actually enjoyed the dish, it’s basically fit for royalty. This recipe went over pretty well. Not bad for a lowly beet.
Easy Beets for People Who Don’t Like Beets
3 tbsp. butter (I love Organic Valley Cultured Butter)
4 golden beets, peeled and chopped
1 apple, chopped
salt to taste
- Melt butter in pan over medium heat.
- Add chopped beets. Cook in butter, stirring occasionally, until just softened and beginning to brown on edges, 8-10 minutes.
- Add chopped apple, season with salt, and stir to incorporate.
- Continue to cook, stirring occasionally, until apple softens, another 5 minutes.
- Serve to beet skeptics. Make sure you have seconds ready for them.