Alien Head drink your juice.
I love beets. They’re the greatest. But up until very recently I was at the mercy of the universe re: them being in my life because I didn’t know how to cook them. A friend came to town the other week and I had the privilege of eating beets two nights in a row at the establishments we visited, which was both a blessing and a curse. It was amazing because I’d had beets on my mind for a long time. A few days earlier, I’d stood in the produce aisle staring at their dumb, spindly roots for so long that a Pathmark employee who was the lovechild of Mr. Clean and the magical inmate from The Green Mile walked over to me and said, “You look overwhelmed.” And I was. I was overwhelmed. Because I wanted to buy these lanky cave vegetables but I didn’t know what I’d do with them once I brought them home. I couldn’t visualize myself in a kitchen preparing beets, and I left the store that night defeated. So understandably, seeing them on the menu was a nice little scratch of an itch. “Here,” the world said. “Here are these beets that I know you love and so I made them for you in the soil and each little raindrop that fell and fed them was like me blowing a tiny kiss to you.” The curse, though, was that the whole experience reinforced the fact that I needed to figure out how to incorporate this shit into my home life. I couldn’t rely on menus all willy-nilly like some kind of amateur. I needed to Become an Adult. An Adult Woman Who Knows How to Cook Herself Beets. So I went online to educate myself, and instead of finding some dope instructions like I’d planned, I ended up finding this company who puts baby beets in vinegar for you and stores them in a little container like you’re buying raspberries, and just. Ugh. Fresh Direct delivers them straight to my house. So I obviously bought those and abandoned all educational searches. Praise this modern world. I’m sure I’ll learn to prepare them myself at some point, but it’s nice to be at my leisure, ya know? The vegetable emergency of 2012 has subsided. This has been a post about beets.

I love beets. They’re the greatest. But up until very recently I was at the mercy of the universe re: them being in my life because I didn’t know how to cook them.

A friend came to town the other week and I had the privilege of eating beets two nights in a row at the establishments we visited, which was both a blessing and a curse. It was amazing because I’d had beets on my mind for a long time. A few days earlier, I’d stood in the produce aisle staring at their dumb, spindly roots for so long that a Pathmark employee who was the lovechild of Mr. Clean and the magical inmate from The Green Mile walked over to me and said, “You look overwhelmed.” And I was. I was overwhelmed. Because I wanted to buy these lanky cave vegetables but I didn’t know what I’d do with them once I brought them home. I couldn’t visualize myself in a kitchen preparing beets, and I left the store that night defeated.

So understandably, seeing them on the menu was a nice little scratch of an itch.

“Here,” the world said. “Here are these beets that I know you love and so I made them for you in the soil and each little raindrop that fell and fed them was like me blowing a tiny kiss to you.”

The curse, though, was that the whole experience reinforced the fact that I needed to figure out how to incorporate this shit into my home life. I couldn’t rely on menus all willy-nilly like some kind of amateur. I needed to Become an Adult. An Adult Woman Who Knows How to Cook Herself Beets.

So I went online to educate myself, and instead of finding some dope instructions like I’d planned, I ended up finding this company who puts baby beets in vinegar for you and stores them in a little container like you’re buying raspberries, and just. Ugh. Fresh Direct delivers them straight to my house. So I obviously bought those and abandoned all educational searches.

Praise this modern world.

I’m sure I’ll learn to prepare them myself at some point, but it’s nice to be at my leisure, ya know? The vegetable emergency of 2012 has subsided.

This has been a post about beets.

February 8th 2012, 9:30pm
  1. howabouthatoodle-loo reblogged this from drinkyourjuice and added:
    i ate like…so many beets....peeing red. i told...i should...
  2. frangry reblogged this from drinkyourjuice
  3. jellabyjones said: i hope whenever you are consuming and/or cooking beets, you are singing killer tofu.
  4. l-u-v-r-a-p reblogged this from drinkyourjuice
  5. doublejack said: ❤❤❤❤❤
  6. creeperstatus said: This has been a post about beets.
  7. useyourcharm said: You are the perfect human being. You are also my soul mate. Not being able to cook bets has plagued me for some time now.
  8. dessert-rage said: bears. beets. battlestar galactica.
  9. wanderlustandtethers said: A really awesome cold beet thing to do is to make 1/4-1/2” slices of beets, and sandwich a thin slice of goat cheese between, and marinate / season / garnish to taste. Anything from citrus juice to a vinaigrette is a good start.
  10. stryker said: i was gonna write a long post about how easy it is to buy whole beets at 1/20th the cost, and then peel and roast them, and they’ll taste just as good but won’t have smiley faces…but i’ll just summarize it by saying: “No. You can’t live.”
  11. ratsoff said: peel w/ a paring knife or peeler. chop like breakfast potatoes. use a cookie sheet. EVOO, salt, pepper. roast @400-425 degrees for like 20 min.-1/2 hr. or til roasty. eat plain, or amazing w/vinagrette, blue cheese crumbles, chopped toasted walnuts.
  12. namatron said: I call beets beetroot. When I was in the states I kept hearing about these magical beets and didn’t know what they were. When I tried some and found out it was beetroot I was disappointed. But I do love beetroot.