Written by Elizabeth Brink: Writer, Reader, Foodie
I hated beets for 28 years. I turned 28 in April, and I was bound and determined to continue hating beets until I ran into a plan this summer to foil my hatred. My friend Molly and I split a weekly vegetable share from a local Spokane farm called Urban Eden. Each week from June to October, we pick up a bag of vegetables at the farm and divide them between the two of us. The previous summer, I refused to take any beets, so Molly took them all. When we discussed our weekly share for 2017, Molly put her foot down: “We will share the beets.” I meekly complied.
My beet hatred finds its roots in my father’s life-long dislike. It’s the only food item he will not eat, so I refused to eat them, too. Even when I grew out of my picky childhood tastes, I clung to my “No beets!” mantra. A few years ago, I even saved my dad from eating a hidden beet in a restaurant salad. He looked like a man saved from a terrible fate. We were a pair.
My beet hatred finds its roots in my father’s life-long dislike. It’s the only food item he will not eat, so I refused to eat them, too. Even when I grew out of my picky childhood tastes, I clung to my “No beets!” mantra. A few years ago, I even saved my dad from eating a hidden beet in a restaurant salad. He looked like a man saved from a terrible fate. We were a pair.
Fast forward to July and my first bundle of Urban Eden beets. I accepted the beets from the farmer at the stand dubiously, but I was determined to give them a try. My first beet recipe was a beet and tahini dip. I figured I could take it to work if I hated it because my co-workers always appreciate free food. Savoring its vibrant pink hue, I dipped a pita chip into the dip and crunched down. I liked it.
I tried different recipes throughout the summer, including a savory borscht, an Eastern European soup that is typically heavy on the beets. It turned out deliciously. I have made many recipes with beets since July. I even bought 10 pounds of beets from Urban Eden to test my mettle, so I think it’s safe to say that I am a beet convert.
Fortunately, my dad is handling my new-found love with grace …as long as I don’t sneak any beets onto his plate.
Here are some beet recipes that I have tried and liked: Fudgy Beet Brownies, Beet Pancakes, and roasted beets (which have so many uses!). I also have my eye on pureed beets for pasta sauce and shredded beets for a colorful slaw. My favorite beet recipe by far has been this Beet, Ginger, and Sour Cream cake. The flavor combination of beet, crystallized ginger, and orange is delicious. My co-worker, a phenomenal baker himself, called this cake “exquisite”.
Beet, Ginger, and Sour Cream cake:
From Sweet by Yotam Ottolenghi
Serves 8
Ingredients:
- 2/3 cup walnut halves
- 1 2/3 cups all-purpose flour
- ¾ cup granulated sugar
- 2 tsp baking powder
- ¼ tsp baking soda
- ¼ tsp salt
- 2 (9 oz) red beets, peeled and coarsely grated (We used 3 smaller beets of varying colors)
- Finely grated zest of 1 large orange
- ½ cup finely chopped crystallized ginger
- 2 large eggs
- ¼ cup sour cream
- ½ cup canola oil
Frosting:
- 5 ½ oz cream cheese, at room temperature
- ½ cup confectioners sugar, sifted
- 1/3 cup heavy cream or milk
Instructions:
1. Preheat the oven to 350 degrees. Grease an 8-inch round cake pan, line with parchment paper, and set aside.
2. Spread the walnuts out on a baking sheet and roast for 10 minutes. Remove from the oven and chop into small pieces (approx. 1/3 inch). Set walnuts aside. Increase oven temperature to 375 degrees.
3. Place the flour, sugar, baking powder, baking soda, and salt in a large mixing bowl and whisk to combine and aerate. Add the beets, orange zest, walnuts, and ginger, but do not stir.
4. Place the eggs and sour cream in another small bowl and whisk to combine. Add the oil and whisk again. Pour over the beet-flour mixture and mix thoroughly to combine.
6. Pour the mixture into a cake pan and bake in the middle of the oven for 50-55 minutes or until a skewer in the middle of the cake comes out clean. Remove from the oven and set aside for 30 minutes before removing from the pan. Set aside on a wire rack to cool completely. Remove the parchment paper, if using.
7. To make the frosting, place the cream cheese in the bowl of a mixer (or use a hand mixer). Beat for about 10 seconds or until smooth. Add the powdered sugar and beat until well incorporated. Add the cream one tablespoon at a time until you have a consistency you want. You may not need all the cream.
8. Spread the frosting on the cooled cake and serve!