I don’t know why people don’t like beets. The reds ones are especially divine. With their deep red hues which can cause you to pee pink I think of them as the colorful gift that keeps on giving. Others say they taste like dirt. If red beets are just a little too much for you to handle, then I suggest the yellow beet.
Your Upscale Cousin The Yellow Beet
Milder than their redneck cousins, yellow beets are more likely to be seen in the gourmet restaurants paired with lighter, more ethereal fare. A yellow beet is above the fray, if not above the ground. Roast them or steam them. Boil them if you must. Season with parsley, sage . . . oh no, don’t worry, I’m not going in the Simon and Garfunkel song. Add a drizzle of olive oil, balsamic vinegar, and sprinkling of salt. Or try the following yellowy wonder dish we created after hearing beets were in the box this week.
Yellow Wonder Beets Over Couscous
3-4 yellow beets
2 tablespoons olive oil
2 tablespoons balsamic vinegar
kosher salt (to taste)
1/4 cup chopped parsley (or cilantro as it came in the produce box this week too)
1 cup cooked couscous
1. Steam or roast beets with skins on. If roasting, rub with olive oil first.
2. Once beets are cooked, let cool and peel skins off. Slice and quarter into bite-sized sections.
3. Toss beets in a bowl with olive oil, balsamic vinegar, kosher salt, and chopped parsley (or cilantro).
4. Serve over a bed of couscous or other yellowish grain or rice. Add some goat cheese too if you like.