![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
I found the beets I enjoy for their own sake.
Not the ones I tolerate. Not the ones I like more or less, but can perfectly easily live without. Not the ones I'm cooking because I said I'd do this, damnit!
It's the ones Jenn introduced to me. The raw ones grated directly into a salad.
They make the salad all pretty and, in a salad, their very *earthy* tastes aren't quite as strong. Plus, with the whole range of diverse flavors in your average salad, they don't stand out that much anyway. They're just a pleasant undertone instead of "I'm eating something sweet, and garlicky, and... dirt".
Wonderful. You should try this.
A podcast on the NYTimes blog thingy about beets
Another one
Be sure to read the comments to the above links - that's where the action is.
Not the ones I tolerate. Not the ones I like more or less, but can perfectly easily live without. Not the ones I'm cooking because I said I'd do this, damnit!
It's the ones Jenn introduced to me. The raw ones grated directly into a salad.
They make the salad all pretty and, in a salad, their very *earthy* tastes aren't quite as strong. Plus, with the whole range of diverse flavors in your average salad, they don't stand out that much anyway. They're just a pleasant undertone instead of "I'm eating something sweet, and garlicky, and... dirt".
Wonderful. You should try this.
A podcast on the NYTimes blog thingy about beets
Another one
Be sure to read the comments to the above links - that's where the action is.
