I think with beets, most people fall into two camps; you either are a lover of the ruby-red globes or you think they are akin to something you scrape off the bottom of your shoe. You, my sons, both hate beets! You really and truly dislike them.
I am not sure how this happened. I mean, there are two of you. I had a 50/50 shot of getting one of you to like them. I tried to trick you once by buying the golden beets instead of the traditional red beets. I very cleverly did not tell you that you were about to feast on beets. …The gig was up with the first bite. Lochlan, the look in your eyes after your first bite was one of total betrayal, directed RIGHT AT ME! It was somewhat traumatic.
I love them every which way they can be prepared. Boiled, pickled, roasted, it doesn’t matter: they all taste great. This salad is one of my favorite ways to prepare them. Topped with this lemon vinaigrette, it is a crazy good salad.
Roasting the beets so they get the sweet, caramelized brown edges really bumps them over the edge in the pure yum factor.
My dearest wish is that you, or at least one of you, in the (far) distant future will help produce a perfect prodigy who has taste.