On Saturday when Aubrey and I went to the Farmer’s Market I had one thing on my mind: beets!
I love beets. I love how bright and colorful they are. I love how they look on salads. And they are wonderful roasted with cheese. And I’ve gathered enough culinary confidence to finally give them a go.
We made our initial lap and then I headed over to a particular veggie stand that is always set up in the corner. Last fall I bought beets from this particular farmer and allowed the beets to wilt in my fridge virtually all of winter. He gave me good advice on how to roast the babies then and I knew I could count on my beet guy now.
I peered up over the stand and asked him confidently “How do you roast beets?”. Without the slightest hesitation he went into a detailed explanation as to how I could perfect a roasted beet.
Then with culinary confidence I picked up what I thought was a golden beet and asked him “And how do these taste compared to regular beets?’”
“Well, for starters that is a radish.”