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Vegetables and How I Cook Them: Beets
Appears in
By Abra Berens
Published 2019
Someday I will achieve full kitchen domination, where there is always a sweet and a savory compound butter in the freezer (just in case a friend drops in and craves a crêpe), always a balanced three-course meal partially prepared and ready to be garnished, and nothing ever gets thrown away because nothing has been made too far in advance and certainly has never been forgotten in the back of the fridge.
But until then, there are beets. Beets make me feel like a profound planner. They are one of the few fresh ingredients that I buy in large quantities and cook in one big go. This stems from my inherent love of efficiency; if you are going to turn the oven on, it had better be for more than one lonely beet. So when the oven is on to make a casserole, I put a tray full of beets on the other rack and feel smugly methodical. Then, later in the week, when there is no time for a hot meal, I have a dish full of beets that are ready to be sliced and tossed with whatever else is in the refrigerator. The smugness continues.