Just stopping in to celebrate one of my favorite vegetables. Beets!  I don’t see too many in Japan- or in the Navy now that I think about it, not to say they aren’t there.

But I’m in Georgia and one of the things I actually do like about Georgia is the Dekalb Farmers Market– where there’s all sorts of awesome finds- a bigger selection of fruits and vegetables and meats and fish and herbs and spices and beers and wines and breads and cheeses than any Publix.

It’s also where I probably bought my first golden beet about 6 years ago. Did you know beets came in gold?! Some of your childhoods may have left you averse to beets but it doesn’t have to be that way! My favorite way to cook’em is roasted then candied.

My brother and I brought some from the market and whipping his lunch together he asked me to glaze’em in a hurry.

Here’s what we had:

Ingredients

• Golden beets, 2
• Ginger, Sm piece
• Orange juice, 1/2 cup
• Apple cider vinegar, 2 T
• Honey, 1/4 cup
• Basil, pinch
• Black pepper, pinch

Simplest way to do it…

Boil the beets whole. When you can pierce’em with a fork without a fight, drain the water.

 

 

While the beets are cooling combine the rest of the ingredients in the pot, or- if you don’t mind washing another pan- a shallow pan, and bring to a boil. Make sure to watch it ’cause this mix is prone to boil over. Once you get it up to temper lower to a controllable simmer (still bubbling but not threatening to flood the stove top).

With a towel you don’t mind getting dirty or a couple sheets of paper towel (beets will leave a stain), rub the skin off. Be careful. The sooner you peel them, the easier to peel but harder to handle.

Cut the beets into cubes- or slices or whatever cool shapes you fancy- and add them to the simmering glaze. Cook until the glaze reduces to about a quarter of what you started with. The bubbling should have slowed and the glaze should appear thicker and nearly syrupy.

 

 

 

The time to work came sooner than the time to eat and the brother had to go. He grabbed his prematurely, packed it with some of his barbecued meatballs and brown rice, and headed out the door. I had some time to savor it- sweet and tangy, with the zesty kiss of orange  and ginger- beside some  monkfish- another Market treat.

A nub of butter might’ve been nice.   If you didn’t like beets, try these and get back to me. If you know a better way to make’em, let us know!

What’s been your beet experience?