ObsessedPosted: January 11, 2012
Obsessions, mild or savage.
Everyone’s got one. If you claim you don’t, you’re probably lying.
For some people it’s something simple, like Diet Coke or bad reality TV shows (Housewives, anyone?). For others, it’s not so simple, like crack.
I’ve got a new obsession.
I’ve been flirting with it the last few days and trying to convince myself that it’s ok, it’s harmless, I’m in control. Every time I thought about talking about it, or heaven forbid, blogging about it, though, I clammed up (rather unusual for a tell-all-kind-of-girl like me).
I think about my new obsession a lot. A whole lot. And I’m starting to think I may need to seek help. Is there a 12-step program for people in my shoes? I can’t imagine standing up in front of strangers assembled in a semicircle of uncomfortable folding chairs drinking tepid coffee from styrofoam cups to admit that I’ve got a problem with…beets.
Yes, you read that right. Beets.
I’ve always liked them, and can remember my sweet mama pickling her own. Not in the pressure cooker with Ball jars that go ping! when the hot-water bath creates a lasting seal. Nope, she did it her way, which was to whisk some sugar into some vinegar and dump a bunch of sliced beets in to macerate. Yes, you read that right: macerate.
I bought some beets last weekend thinking I’d roast them and give the tops & stems to our friend Henry, a grey lop-eared bunny who adores them. I figured I’d see if Piper likes them, too. So really, I did it for the animals. The sweet, hungry, innocent animals.
I’ve no idea what’s fueling the jump from “I’ve always liked beets” to “I can’t get them out of my mind.” Today I went so far as to investigate what nutritional properties they have, thinking perhaps I’m deficient in something and my body’s telling me to load up on beets to restore that delicate balance.
Here’s what I found out: beets are very low in saturated fat and cholesterol. They are a good source of vitamin C, iron and magnesium, and a very good source of Fiber, folate, potassium and manganese.
I’m mildly curious about the difference between magnesium and manganese, but too hepped up on beets to delve into this mystery.
My current favorite way to shovel in the beets is this: roast them in foil sans stems & tops at 400 degrees for about an hour, chop them, and throw them on top of mixed greens then sprinkle on some crumbled feta. Toss with fancy dressing Cremer style (1/2 cup melted hot pepper jelly, 2 T cider vinegar, 1 T olive oil, salt & pepper) or be lazy and drizzle on some oil & vinegar.
That is some all-out beet-y goodness.
I’ve had this salad for lunch and/or dinner the last 3 days, and am seriously thinking about having it for breakfast as well. My fingers are hot pink from peeling roasted beets, and my cutting board is permanently stained by them. I’m completely obsessed.