They were right. I was zipping through the week on lunches out, and dinners of raw carrots, chunks of cheese, crackers left over from a party I had a few weeks ago, and toast. I was not appreciating the beets’ yummy soil-flavored goodness, or their luscious hot pink insides. I think that even if I didn’t love the sweet, dirty taste of beets, I would still cook them just so I could be around their color. Beet is my favorite color.
Eat dirt—they said to me. And I deserved it.
Luckily beets are hearty, and they last quite a while in the fridge. So I pulled them out yesterday to try to make amends. I cooked them, made them a sauce, and ate them for lunch. I ate them again for breakfast today. And I’ll probably eat them for lunch tomorrow.
Beets with Horseradish Crème
1 cup crème fraiche
½ cup grated fresh horseradish root (way less if you’re using prepared horseradish)
1-2 T chopped fresh chives
1 t lemon zest
1 t lemon juice
Salt and pepper
- Boil the beets whole until they’re tender. Peel them when they’re cool enough to handle, and slice them into wedges.
- Mix crème fraiche, horseradish, chives, lemon zest, lemon juice, salt and pepper, and chill for at least an hour to let the flavors meld.
- Serve the beets with a dollop of crème.