I guess I can see why some people aren’t down with beets.
They’re a bit funky looking, and most people seem to have some unpleasant childhood beet memories. Just like peas, lima beans and brussels sprouts before them, beets get tossed in the mental “icky healthy food” bin without a fair fight!
You can’t just slop some plain boiled peas or a pile of raw shredded beets on a plate and expect your kid (or anyone, for that matter) to rejoice.
Beets deserve a bit more attention.
A little time and love, that’s all they’re asking for.
I like to do a roast/steam situation for my beets. You put them in a dish with a little olive oil, cover it in foil and forget about them until they’re done! If you aren’t working in bulk, you can always roast one beet in a foil pouch, much like you would for roasting garlic.
But today we aren’t stopping at beets. There’s a whole salad to be made! One that I think could convert a beet hater or two. I’m curious to find out if it would change the mind of my mom, who swears beets taste like dirt.
There is an earthiness to them, yes. But dirt?!
Well, if there are people who think cilantro tastes like soap… who knows.
These earthy beets get paired with earthy lentils, because they’re friends like that. It’s all going to get tossed in an extremely acidic dressing, so never fear.
The salad gets mixed with fresh celery, then topped with salty feta cheese and crunchy walnuts.
The really great thing about this salad is that each of the two main components can be prepared ahead of time and left to chill in the fridge for a good week. So if you happen to roast beets or cook lentils in large batches like I do, you’re in luck!