Beets for Dinner

Just pulled from the dirt

I wasn’t really all that fond of beets. My parents grew them in our garden when I was growing up. I ate them with the rest of my siblings because that was one of the things we were served. I don’t remember hating them, but I also didn’t ask for second helpings. Once I moved out on my own I never ate beets. I didn’t buy them, I didn’t cook them, I didn’t order them. They just were not on my radar of delicious things. That, however, has changed.

Last year I planted beets in our garden for the first time. It turns out my parents instilled in me not only a love of gardening, but also a love of beets. Who knew those purple guys could connect generations? I only grew a few of them last summer. I had a spot in one of the beds and so bought a few seeds and sowed them. And they were tasty. The first ones I coated in olive oil and grilled, and I have not turned back. I remember eating boiled beets, but roasting or grilling is my cooking method of choice.

So last night we had beets for dinner. I had a small crop, thinking I would plant a second batch that hasn’t made it into the ground yet. They were fat and bright and red. I peeled them and sliced them thick and grilled them like I did that first time. I also grilled zucchini, several of which we got from our farm share this week. The topper was the pesto I made yesterday as well. Basil and cilantro is bursting so I cut lots of it. I also pulled a couple heads of garlic–the first from our garden this year. I whipped up a batch of traditional basil pesto and one with cilantro. I froze most of it and the rest dressed the grilled vegetables. It was dee-lish.

Basil ready to be turned into pesto

It turns out, after turning into somewhat of a grownup, that I now have a real taste for beets. Soon I am planning to brew another batch of beer. I will add a couple of pounds of beets to that. I will add some sugar for the yeast to snack on and it will likely turn the brew red or pink. That will be interesting. I certainly did not imagine myself, back when I was swallowing those red boiled tubers, that I would be a fan of beets, growing them myself and adding them to homemade beer. Maybe I am more of a grownup than I thought.

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