Pump up the beets
Beets are a show-stopper.
They are brightly coloured, aggressively dyeing red anything that it touches.
So beautiful, in fact, that our kiddo swoons at the sight of them. Well, maybe not swoon, but definitely acts as if she has noticed the beauty of said beet (she is partial to pink, after all).
Beets and I go way back. I distinctly remember having it on a semi-regular basis as a child, boiled then pan-fried with butter and a little bit of salt and pepper.
The caramelization of the beets as its sugars hit the hot pan was delightful, and clearly, memorable.
And I must admit that this method of cooking beets is still very much part of my repertoire, but I'd also like to think that I am able to up my "beet game" if need be.
Returning members will remember my obsession with chocolate beet cake. The moist, sweet, earthy flavour of beet melding perfectly with chocolate to create one of those "I can't believe I can call this healthy" moment.
Ever try beet gnocchi? It's decadent enough to impress, and as such, I highly recommend it as a "first time cooking for your crush" or "boss is coming over" recipe.
Don't feel like a big to-do? Boil them and use them as a salad topper, or make them shine as the salad star.
It all boils down to deliciousness.