You can stop screaming
What trauma did beets cause you?
You carry on so.
Say? Don't you like beets?
Have you tried them recently?
Um, can I have yours?
Better than the plague
So keep some perspective please
Shush you. Eat your beets.
Beets seem to be a thing that a small minority of folks fear and loathe. Why is that? This sweetest of vegetables shouldn't really be held in the same category as other notable polarizing foods such as sardines or anchovies.But to a small vocal group, they are. Maybe not a vote split down the middle like Republicans vs.Democrats but they are the Libertarians in this debate.
When you find a beet avoider it can be amusing to them react. I once suggested to a co-worker that a simple beet salad might be a nice way to start a meal she was asking advice about.
"Oh, no! No beets in MY house! Uh-uh, no way"You'd think I were suggesting she serve plague to her guests.Undoubtedly some childhood trauma set her aversion early on for it to be this immutable as an adult.
"When I was four I was nearly crushed by a railroad car full of beets. Could never look at one square in the eye again. No sirree."Further complicating things, the same person who screams bloody murder at the thought of eating a beet root will still adore its above-the-ground cousin, chard.Evidently whatever trauma has caused the aversion must have occurred after the beets had had their tops removed.
The lesson here is that I don't really need to understand everyone and everything around me. No judgement here. I'll just have your beets if you aren't going to eat them.
As for this particular recipe, I reduced the amount of honey called for in half. Beets are sweet enough on their own and these certainly didn't need any additional sweetening. This reduction wasn't enough as I still found myself tasting "sweet" and not "beet". If that makes sense. Oh, and I subbed in a small pinch of tarragon as there was no dill or oregano on hand. Tarragon makes every cold salad taste better. Or is that might just me who thinks that?.
In the end I preferred Dorie's Chunky Beet and Icy Red Onion Salad from last summer. Both beat the plague.
Lime and Honey Beet Salad
A recipe for French Friday's with Dorie. Adapted from Around My French Table by Dorie Greenspan, someone with whom I would like to someday go on a double-date with.
- 2 teaspoons cider vinegar
- juice of 1 small lime and zest of 1/2 lime
- 1 teaspoon honey
- 2 teaspoons olive oil
- 2 teaspoons minced chives
- 1 teaspoon minced tarragon
- salt and pepper
- 1 pound beets.
When you are ready to enjoy your salad, remove beets and cut then into small wedges or chunks.
Whisk together the vinegar, zest, lime juice, honey, olive oil, chives and tarragon. Season with salt and pepper to taste. Pour over the beets. The salad is best if you return to the refrigerator or ate last 2 hours or overnight.