Beets. You either love ‘em or you hate ‘em. Because I am in a phase where I am obsessed with beets, I was curious as to why a large portion of the population are so against their existence. So, I started asking questions and these are the results that I got. Reasons why people are saying NO to beets:
- Their grandparents used to make them eat beets and the idea of them is now unappetizing and they have ceased to give them a second chance.
- They have never had them prepared right.
- The effect beets have on their digestion freaks them out.
- They taste like dirt.
- They stain very easily.
- They don’t like the texture.
- When they think of beets, they think of the canned beets you see at salad bars in the canned vegetable isle.
- OR they’ve actually never tried them but they fall into the same category as brussel sprouts; vegetables most people don’t like and fail to try for themselves.
I found these reasons humorous so I set out on a mission to show others the many ways that beets could be used. The first recipe that I chose to share is a delicious, and beautiful, beet hummus. Here is a recipe to follow but I urge you to remember that my taste buds are different than yours, so remember to tweek the recipe to your liking and make your taste buds as excited as mine were!
- 4-5 medium organically grown beets
- 3 tbsp tahini sesame seed paste
- Juice from 2 meyer lemons
- 2 cloves of garlic
- 1 tbsp ground cumin
- Salt and pepper to taste
First you must prepare the beets: cut off stalk, scrub clean of dirt, boil for 30-45 minutes until fork-tender, let cool, peel off skins, and dice. Then place all ingredients into a food processor or blender and season to taste! Serve with your choice of veggies, pita, or chips. And enjoy.
If you want the hummus to not be so ‘beety’, you can always substitute garbanzo beans to replace 2 or 3 of the beets in the recipe. More beets for me then!
– Naturally inspired. Locally aware. Universally beautiful. With love, Taylor.