Quick Beets

“The beet is the most intense of vegetables. The radish, admittedly, is more feverish, but the fire of the radish is a cold fire, the fire of discontent not of passion. Tomatoes are lusty enough, yet there runs through tomatoes an undercurrent of frivolity. Beets are deadly serious. Slavic People get their physical characteristics from potatoes, their smoldering inquietude from radishes, their seriousness from beets. The beet is the melancholy vegetable, the one most willing to suffer. You can’t squeeze blood out of a turnip. . .” Jitterbug Perfume, p. 1

I had my first beet just this fall, and I fell in love with them based on this simple recipe I found online.



Balsamic Vinegar

Olive Oil

Garlic cloves, minced



1. Cut the stems off the beets. Place them in a large pot, fill with water to cover. Cook over medium-high heat until you can stick a fork in the beet.

2. Dump the hot water and rinse the beets with cold water. Rub the beet gently, the skin should come off easily. Dip or rinse with cold water to assist with this.

3. Slice the beets and place them in a bowl.

4. Add the balsamic, oil, minced garlic, and salt & pepper to taste.

It’s a yummy, quick treat.


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