My relatives were beet farmers and every time we visited their amazing farm the smell of the beets drove me mad. Funny that now I can remember that earthy smell and long for it.
The question now is not whether to eat them, but how to prepare them. A beet carpaccio? A beet and chickpea salad? A chocolate beet mousse torte?
Beets take so well to a simple vinaigrette it's almost too easy. I started there, but wanted to add just a little further texture to them - using toasted macadamia nuts gave the beets a little sweetness and life. Macadamia nuts are not as hard as other nuts so the soft crunch adds to the salad rather than distracts from it. The second technique that gives this beet salad variety is mixing part of the vinaigrette with a bit of Greek Yogurt, creating a tiered salad dressing and flavor profile.
Give in to the earthy, sweet beet with this Fat and Happy Balsamic Beet Salad. You may actually find you really enjoy them.
Fat and Happy Food Blog Tips and Techniques: Wear gloves while peeling the roasted beets unless you want to have red stained hands for a day or two (which I don't mind so much.)