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All of my life, there has been a five-year-old trapped in my body, pushing plates away from her, shaking her head, and screaming, “NO! I hate beets! I’ll never eat them! They’re gross! They’re disgusting!” It’s hard to argue with your inner five-year-old, especially when she can be so obstinate on the foods she doesn’t like (which aren’t many). Plus, I don’t think my prejudice was helped much by the constant beet-hating banter of The Office. Those of you who watch the show know EXACTLY what I’m talking about:
Clearly, I had never given beets a chance before. Or, I was culturally brain-washed by Dwight Schrute’s red-stained hands.Whatever it was, I needed convincing.
But the truth is, beets are hardy and delicious. When pickled correctly, they can be eaten as is or with fancy-shmansy foodie ingredients like goat cheese, pecans, and arugula. Beets don’t need to be eaten by themselves (as pictured above, albeit humorously), but work beautifully with soft cheeses, warm nuts, and fresh greens. Try this 5-minute recipe on one of my new favorite dishes that’s enough to convince any inner five-year-old!
Beets with Goat Cheese, Arugula, & Pecans
This recipe is my own adaptation of a popular way to serve beets–with semi-soft goat cheese, crisp arugula, and hardy pecans.
Yield: 6 small servings
Calories: 180
Prep Time: 5 minutes
Cook Time: —
Ingredients:
* 2 (16-ounce) jars or cans sliced beets, drained
* 1/2 to 1 cup arugula
* 1/2 cup pecans
* 2 to 4 ounces Goat Cheese, or to taste
1.) Remove beets from jar or can and drain. Add to mixing bowl with 1/2 to 1 cup arugula (measure based on personal preference) and 1/2 cup pecans. Toss to combine.
2.) Using a sharp knife, cut up goat cheese into small chunks and add to bowl and mix to combine.
3.) Serve and enjoy!
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4 Comments
Grace-anne
July 4, 2011 at 10:37 amI know why adults and children think they dislike beets so much…open a can or jar of beets and there is your answer! Better yet, try roasting fresh (peeled and quatered) beets in the oven with a sprinkling of kosher salt and olive oil until tender. And, I promise you, adults and children alike will soon be begging for more. I like to use a variety of beets (orange, yellow and traditional red).
Helana
July 12, 2011 at 3:49 pmGrace-Anne,
I will DEFINIITELY try your suggested recipe! Right now, it’s a little difficult to find fresh beats at my local farmer’s market (they’re out of season), but your recipe sounds so simple and easy, I’m sure it will be fantastic!
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