This was a big suprise. Sweet like corn, red like wine. Versatile, great with goat cheese and avocados.
According to Darina Allen, one of my favorite chefs and cook book authors and founder of Ballymaloe Cookery School in Shanagarry, County Cork, Ireland, where I will visit one day and take a lesson or two, clean the dirt off the beets- good food has dirt on them, not chemicals, wash the dirt away and boil for 2 1/2 hours. Seems like a lot of time to boil them but that is what it is. Drain, cool and gently rub off the skin and set aside. Slice thin piece of and taste- Incredible huh?
Who would have thought after getting stuff from a can all these years and tossing it in the trash with a scrapping of the fork. Dice it and it reminds me of a kernel of corn but with out the genetic modification.
Spread some Chevre on a small piece of crisp toast, top with a big scoop of diced beets and enjoy.... more to come...