Taste buds are funny, aren't they? When I grew up, I wasn't the pickiest of eaters but I did have a few things I wouldn't touch; mushrooms, broccoli, onions, olives, and tomatoes being a few things I wouldn't go near. I can't put my finger on what happened for certain – maybe my mom just made those things regardless of my fickle palate or maybe my taste buds just matured – but over time I started to develop a liking for these foods. Well, besides olives…but that's an entirely different story!
Beets were another food I could just not get behind. Granted, to this day, beets are a rather polarizing food. And if you would've asked 10-year old Ali her opinion on beets she would've been on the opposing side fo sho. Magenta, gelatin-like root vegetables that resemble dirt? No thanks!
But just as my palate has grown to like the simplest of foods that I can't imagine living without, it has also grown an intense affinity for beets. Beets no longer taste dirty, but uniquely earthy. The texture is no longer off putting but rather a perfect vehicle for more acidic and creamy flavors. Thanks to my maturing taste buds, beets have become one of my favorite foodie staples.
Though I've been loving beets in my adult life, I hadn't actually cooked with them. Like ever. So folks, this post is not only an ode to beets but a Hungry Ali first!