My good friend and former co-worker, Eileen, has made it her life's mission to convert beet-haters into beet-lovers, one at a time. Her chief means of accomplishing this end is a delicious, herby, garlicy, bright magenta beet dip...
There are at least 3 beet converts living at 1346 today...*
Eileen says she originally got this recipe from Nigella Lawson, the buxom British television chef. I wasn't able to find the recipe online, so I'm giving you the adapted version that Eileen passed on to me. So easy, so good, so pretty:
1 lb. raw beets
1/2 C crushed walnuts
2-3 cloves garlic
salt and pepper to taste
1/2 C chopped parsley
1/2 C chopped fresh cilantro
1/2 tsp coriander
3 T red wine vinegar
1) preheat over to 425
2) wash beets, wrap in aluminum foil, leaving some space around the beets, but wrapping the edges closed tightly.
3) roast beets for 1-2 hours, until you can smoothly poke a fork through
4) while beets are roasting, use food processor to chop cloves of garlic.
5) add walnuts and salt and pepper, chop.
6) add parsley, cilantro, coriander.
7) peel and cube beets and add to food processor.
8) blend together, add vinegar.
9) chill for a while.
10) serve with crackers, pita, whatever
*Note to beginner beet eaters: be wary the magenta beet stains on hands and clothes. Be doubly wary the magenta poop.