Beets

Little did I know that I was about to post one of my most-commented on status updates of my many years on facebook.  And it was about BEETS.  Less than 24 hours after posting my original plea for help with beets, 22 comments were made.  22.  Who knew beets were such a conversation topic?

I don't have a long history with beets.  Make that no history with beets. To me, they've always been that odd, shiny, jello-like salad bar condiment that few people eat.  So how did I end up at this place of asking for beet advice?  Mike and I walked to the grocery store on Sunday afternoon.  As we perused the produce aisle, my husband's voice grew to surprising levels of animation and enthusiasm when he started reminiscing about beets.  Apparently my mother-in-law makes some mean beets.  (beets... that just sounds funny to me. I don't know why I'm giggling like a junior higher.)

But I know nothing about beets.  Nothing.  They are surprising with a vibrantly red, almost purple, stem and brilliant green, leafy tops.  But that bulbous root with a tail... odd.

Tonight's the night, folks.  For you beet-lovers out there, I'm going to make beets for the first time in my life.  I'm making them because Mike loves beets.  And I love Mike.  I'm combining the helpful tips from my mother-in-law and three friends who posted comments with cooking/serving suggestions on facebook.  

I'm going to roast them.  I'll line the jelly roll pan with foil.  I'll wash the odd root-vegetable.  I'll cut off the tops and tails, but not too much, so they don't bleed.  I'll wear an apron when I push the skin off the roasted veggies an hour later so that I won't bear the stains.  Then I'll maybe I'll dice and pickle some.  Perhaps I'll turn some into a yummy salad with goat cheese.  Yes, I have goat cheese!  

Can you make soup from beets?  Do they go with tuna?  Can you mash them like you mash potatoes, another root-veggie?  What kind of natural flavor do they have?  Are they chewy?  Or are they like tofu, taking on the flavor of the food they are cooked with?  

This is turning out to be a culinary adventure, exotic enough for the likes of Anthony Bourdain.